- 1 tbs oil
- 1 onion, chopped
- 1 tsp garlic, crushed
- 425g chilli beans
- 425g can chopped tomatoes
- 4 tortillas
Mexican enchiladas
Serves: 4
Prep: 15
Cook: 4
- Dairy and lactose free
- Vegan
- Mains
- Kids' health
- Lunchbox
- Picnics and snacks
- Excellent source of dietary fibre
- Low in fat
- Low in sugar
Ingredients
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.
Tips
- Add your own combination of grated cheese, grated carrot, diced cucumber, chopped tomatoes, shredded lettuce, lite sour cream or any vegetables of your choice.
- Most vegetables are great in these wraps; try adding beetroot, alfalfa sprouts or avocado.
- Nutritional information does not include extra fillings.
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