Bean Enchiladas

Name: Bean Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: ['British']
Ingredients: 1 tin Co-op Chopped Tomatoes; 1 Co-op Red Onion; 100g Co-op Curly Kale; 1 Co-op Red Pepper; 100g Co-op Frozen Garden Peas; 2 tins Co-op Kidney Beans; 2 tsp Co-op Smoked Paprika; 2 tsp Co-op Ground Cumin; 2 tsp Co-op Dried Oregano; 2 tsp Co-op Garlic Granules; 100ml water; x4 (indiv.) Co-op Protein Wraps; 100g grated Mozzarella & Cheddar (the mixed pack); __Optional Toppings to Serve:__; Co-op Sliced Green Jalapenos (approx. 12 slices); Co-op Sour Cream (100g); Co-op Avocado, sliced; Co-op Lime (15g), sliced; Co-op Coriander (1 tbsp), chopped

https://www.coop.co.uk/recipes/baked-bean-breakfast-enchiladas

Enchiladas packed with kidney beans for a fibre-rich, affordable take on a breakfast favourite.

Feeds 4
Ready in 35 minutes

Each serving contains

Energy
24%
2055kj 489kcal
Fat
Low 17%
12g
Saturates
Low 28%
5.5g
Sugar
Low 12%
11g
Salt
Low 16%
0.96g

% of adult’s reference intake | Carbohydrates per serving : 54g

Ingredients
Method

Ingredients

1 tin Co-op Chopped Tomatoes
1 Co-op Red Onion
100g Co-op Curly Kale
1 Co-op Red Pepper
100g Co-op Frozen Garden Peas
2 tins Co-op Kidney Beans
2 tsp Co-op Smoked Paprika
2 tsp Co-op Ground Cumin
2 tsp Co-op Dried Oregano
2 tsp Co-op Garlic Granules
100ml water
x4 (indiv.) Co-op Protein Wraps
100g grated Mozzarella & Cheddar (the mixed pack)

Optional - Toppings to Serve:

Co-op Sliced Green Jalapenos (approx. 12 slices)
Co-op Sour Cream (100g)
Co-op Avocado, sliced
Co-op Lime (15g), sliced
Co-op Coriander (1 tbsp), chopped

Ingredients may vary. Always check packaging for allergen information.

Method

In a medium-sized frying pan or saucepan on medium high heat, add the tinned tomatoes and the onion, kale, pepper, peas, beans, spices & water. Stir and simmer for 5-10 minutes until liquid has reduced slightly.
Preheat oven to 180c fan. Set aside a deep baking tray. Fill the tortillas with 2-3 spoonfuls of the bean mix (try and get more bean than liquid and leave some for topping the tortillas), then add a sprinkling of cheese and roll. Line the rolled tortillas up closely in the tray. Finish by spreading the remaining bean mix and sprinkling cheese liberally on the top of the enchiladas.
Bake for 10-15 minutes uncovered until the cheese has melted and the tortillas are golden and crisp. Serve with your toppings of choice - sour cream, chopped coriander, sliced jalapenos, avocado slices, and a squeeze of lime are sure to be a crowd pleaser!