Mexican Enchiladas

05:02 10 August 2010

Description

For a modern and contemporary dish, try this recipe for a taste of Mexico!
20 minutes to prepare and cook. Serves 4.
See “Ten Minute Tasters” for more recipes

Ingredients

410g can Red kidney beans, drained and rinsed 2 cloves Crushed garlic 1 Finely chopped red onion 1 tbsp Olive oil 400g can Chopped peeled plum tomatoes, drained

1 tbsp Tabasco Large bunch Finely chopped coriander 190g can Sweetcorn, drained 150g Low fat cream cheese 8 Flour tortillas

 

Method

1. Place the olive oil and the red onion in a warm pan and allow the onion to soften for 2 minutes. Add the garlic and red kidney beans and stir together. Allow to cook for 1-2 minutes.
2. Add the tomatoes, sweetcorn and Tabasco and continue stirring. Allow to cook for a further 3 minutes. Finally, add the coriander and leave to cook for another minute.
3. While the ingredients cook, take the tortillas and place them under a hot grill for 1 minute to warm. When ready, spread some cream cheese on each of the tortillas.
4. Spoon the bean mixture into the middle of each tortilla and fold to eat.
 

Servings

4

Nutrition Information

Per serving:
Calories: 370
Fat: 6g
Protein: 18g
Carbohydrates: 87g
 

This recipe and image is copyrighted to Canned Food UK.