Veggie Enchiladas

Ingredients

4 corn tortillas

Grated cheese as required

1 onion, finely chopped

4 garlic cloves, minced

1 green bell pepper, chopped

1/4 cup tomato puree

¾ baked beans

1 tbsp. olive oil

½ tsp. mixed herbs

½ tsp. red chili flakes

½ tsp. paprika or pepper

Salt

Method

Heat oil in a pan; add onions and sauté till they turn light pink. Add minced garlic, bell pepper and cook till the bell peppers are softened for about 5-7 minutes

Add baked beans, tomato puree and stir in the mixture well. To this, add paprika/pepper, salt, red chili flakes and mixed dried herbs and mix and stir well. Turn off heat and let the mixture cool

Preheat the oven to 180°C. Place a tortilla on a work top, spread some of the filling evenly in the center and roll the tortilla. Place the roll in the baking dish and similarly make three more rolls and place them in the dish

Top the rolled tortillas with some remaining filling mixture along with generous amount of grated cheese and herbs

Place the dish in the preheated oven and bake for 15 to 20 minutes. Serve hot