Black bean & chilli enchiladas

½ mug of basmati rice

1 mug of water for the rice, plus 25ml for the tortillas ½ red onion, sliced

1 tsp cumin seeds

100g black beans (from a 400g tin), drained

½ red chilli, sliced

Small handful of chopped coriander

40g plain flour

Splash of tomato passata Small handful of grated Cheddar cheese

Olive oil

Salt and pepper 1

Start by putting the rice and the mug of water in a saucepan and simmering over a medium heat with the lid on for about 7 minutes until all the water has been absorbed and the rice is cooked. Remove from the heat and fluff with a fork.

2

Meanwhile, pan-fry the onion in a splash of olive oil over a medium heat for a few minutes before adding the cumin seeds. Continue frying for a minute then add the black beans and sliced chilli. Season with salt and pepper and continue to fry for a few more minutes before removing from the heat and adding the chopped coriander.

3

Make the tortillas by mixing the flour with the 25ml of water and a pinch of salt in a bowl. Knead on a floured worktop until smooth, then cut into 2 balls. Using a rolling pin, roll each ball into a circle approximately 15cm in diameter. Heat a dry frying pan over a high heat, place the tortillas, one at a time, in the pan and cook for about 5 seconds on each side.

4

Preheat the grill to high. Spoon half the rice and half the beans down the centre of each tortilla, then roll up and place in an ovenproof dish. Top with a splash of tomato passata, add a pinch each of salt and pepper and then sprinkle over the grated Cheddar. 5 Cook for about 7 minutes under the grill until the cheese is melted, then serve.