Bean Enchiladas

Prep time : 20 mins
Cooking time : 25 mins
Makes :8

Ingredients :
1 tablespoon light olive oil
1 onion, thinly sliced
3 garlic cloves, crushed
2 teaspoons ground cumin
125ml salt-reduced vegetable stock
3 tomatoes, peeled, deseeded and chopped
1 tablespoon tomato paste
850g tinned 3-bean mix
2 tablespoons chopped coriander leaves
8 flour tortillas
1 small avocado, chopped
125g light sour cream
1 handful coriander sprigs
115g shredded lettuce

Method:
Preheat the oven to 170'C

Heat the oil in a deep frying pan over medium heat.

Add the onion and cook for 3-4 mins, or until just soft.

Add the garlic and cook for a further 30 seconds.

Add the cumin, vegetable stock, tomato and tomato paste and cook for 6-8 mins, or until the mixture is quite thick and pulpy. Season with freshly ground black pepper.

Drain and raise the 3-bean mix.

Add the beans to the sauce and cook for 5 mins to heat through, then add the chopped coriander.

Meanwhile, wrap the tortillas in foil and warm in the oven for 3-4 mins.

Place a tortilla on a plate and spread with a large scoop of the bean mixture. Top with some avocado, sour cream, coriander sprigs and lettuce.

Roll the enchiladas up, tucking in the ends.

Cut each one in half to serve.

Variations :
For beef enchiladas, use only half the quantity of 3-bean mix and add 500g lean minced beef. Cook the beef with the garlic for 5-6 mins, or until browned and cooked through, breaking up any lumps with the back of a spoon. Alternatively, for tuna enchiladas, use only half the quantity of 3-bean mix and add 425g tinned tuna in brine, drained. Add the tuna with the stock.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd