Mexican four bean enchiladas with cheese & sweet chilli sour cream

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings people

Appliance/Function:

Peel and finely dice 1 brown onion. Peel and mince 2 cloves garlic. Peel and grate 1 carrot. Drain and rinse 400 g corn kernels. Roughly chop 1 cup baby spinach. Drain and rinse 400 g four bean mix then add to a medium-sized bowl and roughly mash.

Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the onion and garlic for about 3 minutes, until softened. Add carrot, corn and 1 tbsp Mexican seasoning and cook a further 2-3 minutes. Add 200 g tomato passata and the mashed beans to the pan. Bring to a simmer, reduce heat to medium and cook for about 5-8 minutes, stirring occasionally, until thickened. Stir through spinach and season to taste with salt and pepper.

Lay out 6 tortillas on a flat surface. Divide the filling between tortillas and roll up. Place the filled tortillas seam-side down into the prepared baking dish and pour over 500 g tomato passata. Grate over 1 cup cheese . Bake in the oven for about 10-15 minutes, until cheese is golden.

Meanwhile, combine ½ cup sour cream and 2 tbsp sweet chilli sauce in a small bowl.

Divide the Mexican bean enchiladas with cheese between plates and serve with the sweet chilli sour cream on the side.