Ingredients
- 1 tbs oil
- 1 onion, chopped
- 1 tsp garlic, crushed
- 425g chilli beans
- 425g can chopped tomatoes
- 4 tortillas
Method
- Heat oil in pan, saute onion and garlic until soft. Add chilli beans and tomatoes, mix and heat through.
- Wrap tortillas in foil and warm in oven for 3-4 minutes.
- Place tortillas on a plate and spread with ¼ cup bean mixture. Top with your selection of fillings.
- Roll up enchilada, tucking in the ends. Cut in half to serve.