Smoky Chipotle Bean and Cheese Enchilada Bake

Ingredients

• 8 flour tortillas
• 400 g tinned kidney beans
• 400 g tinned chopped tomatoes
• 150 g cheddar cheese
• 2 tbsp chipotle paste
• 1 onion
• 2 garlic clove
• 1 tsp ground cumin
• 150 ml soured cream
• 1 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Finely dice the onion and fry in olive oil for 5 minutes. Add the garlic, cumin and chipotle paste and cook for 1 minute.

2. 2

   Add the tinned tomatoes and simmer for 5 minutes. Reserve half the sauce for topping. Drain and rinse the kidney beans and mash them roughly into the remaining sauce. Season.

3. 3

   Divide the bean mixture between the 8 tortillas, rolling each one up tightly. Arrange seam-side down in a single layer in a baking dish.

4. 4

   Pour the reserved tomato sauce over the rolled tortillas. Scatter generously with grated cheddar.

5. 5

   Bake for 20 minutes until the cheese is melted and bubbling and the edges of the tortillas are crisp.

6. 6

   Serve dolloped with soured cream, with sliced avocado and fresh coriander if liked.