SPICY PORK & BLACK BEAN ENCHILADAS

Serves 4 ● Prep 20 mins

● Cook 40 mins

● Calorie-controlled cooking spray

● 1 small onion, thinly sliced

● 1 red pepper, deseeded and thinly sliced

● 400g extra-lean pork mince (5% fat)

● 2 garlic cloves, crushed

● 1tbsp ground cumin

● 1tbsp smoked paprika

● 1tsp chilli flakes

● 400g tin of black beans, drained and rinsed

● 400g passata

● A small handful of fresh coriander, finely chopped, plus extra leaves to serve

● Salt and freshly ground black pepper

● 4 WW White Wraps (from supermarkets)

● 50g half-fat crème fraîche

● 50g reduced-fat Cheddar, grated

Preheat the oven to 200°C/ fan 180°C/gas 6. Mist a large non-stick pan with cooking spray and cook the onion and pepper over a medium heat for 6-8 minutes, until softened.

Add the pork and cook, stirring, for 5 minutes. Add the garlic and spices and cook for a further minute. Stir in the beans and 300g of the passata. Simmer for 3-4 minutes, then remove from the heat. Stir in the coriander and season.

Mist an 18cm square baking dish with cooking spray. Divide the pork filling between the wraps then roll up tightly and place in the dish join-side down. Spoon over the remaining passata then top with the crème fraîche and Cheddar. Bake for 15-20 minutes until the cheese is melted and bubbling. Scatter with the extra coriander to serve.