Black Bean & Vegetable Enchiladas

Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 1 red pepper, diced
• 1 courgette, diced
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 x 400g tin black beans, drained
• 1 x 400g tin chopped tomatoes
• 8 small flour tortillas
• 150g grated cheddar cheese
• Soured cream and fresh coriander, to serve (optional)

Method

1. Preheat the oven to 200°C (180°C fan)/Gas Mark 6.
2. Heat the oil in a large pan over medium heat. Add the onion, pepper, and courgette and cook for 6-7 minutes until softened.
3. Stir in the garlic, cumin, and smoked paprika and cook for 1 minute.
4. Add the black beans and half the chopped tomatoes, and cook for 3-4 minutes until the beans are warmed through and the mixture holds together.
5. Divide the filling between the tortillas, roll each one up, and place seam-side down in a large baking dish.
6. Pour the remaining chopped tomatoes over the top and scatter over the grated cheese.
7. Bake for 15-18 minutes until the cheese is melted and bubbling.
8. Serve with soured cream and coriander, if using.