Bean enchiladas with tomato salsa

Serves 4

Preparation time: 10 min

Cooking time: 20 min

ENCHILADAS

• 10 ml (2 t) olive oil

• 1 large onion, chopped

• 3 garlic cloves, crushed

• 7 ml (1½ t) chilli powder

• 5 ml (1 t) ground cumin

• 3 large tomatoes, peeled and chopped

• 1 can (400 g) red kidney beans

• 1 can (400 g) whole-kernel sweet corn

• 60 ml (¼ c) natural yoghurt

• 1 jalapeño chilli, chopped

• pinch of salt and pepper

• 4 tortillas

• 125 ml (½ c) grated low-fat Cheddar

• cheese

TOMATO SALSA

• 2 tomatoes, seeded and chopped

• 60 ml (¼ c) chopped red onion

• 1 jalapeño chilli, chopped

• 15 ml (1 T) chopped fresh coriander

• 5 ml (1 t) lime juice

• 1 avocado, cubed

Preheat the oven to 180 °C.

1 ENCHILADAS Heat the oil in a pan and stir-fry the onion and garlic until soft. Add the spices and half the chopped tomatoes, and mix.

2 Drain the beans and sweet corn and mix with the yoghurt. Stir into the tomato mixture with the chilli, salt and pepper, and heat through.

3 Divide the mixture among the 4 tortillas. Roll up each tortilla and place in an ovenproof dish. Top with the remaining chopped tomatoes and cheese. Season. Cover with aluminium foil and bake for about 15 minutes or until the cheese melts.

4 TOMATO SALSA Mix the ingredients and serve with the enchiladas.

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