If Mexican is a favourite in your house like it is ours, you will love these spicy enchiladas

INGREDIENTS

1 x 400g black beans (drained and rinsed)
2 capsicums diced ( doesn’t matter the colour)
1 large onion, diced
1 red or green chilli finely chopped
1 bunch of coriander
1 clove of garlic finely chopped
1 cup of shredded cheese
1 large jar of salsa
1 tin of chopped tomatoes
6 tortillas (corn or flour)
1 teaspoon smoked paprika
1 teaspoon Mexican chilli powder or more if you like it really spicy
1 teaspoon fajita seasoning
Leftover chicken if you have it can be added
Sour cream to serve

These are the spices I have in the cupboard but feel free to add in some cumin or other chilli flavour that you like.  Make them to your tastes.

1. Preheat your oven to 180c.

Heat a deep saucepan with 1 tablespoon of olive oil over a medium high heat.  Add in the chopped onion and capsicum and cook until softened.  Add in the black beans, garlic, and the chilli and stir through.  Add in the tinned tomatoes and spices and stir.  Season with Salt and Pepper.   Cook for a further 5 minutes or until the mixture looks slightly thick.  Leave to cool for around 10 minutes.

2. Grease a large lasagna dish and place the tortillas onto a board.  Add in 1/2 cup of mixture and roll together to make a log and place into the dish seam side down.  Continue with the other tortillas until the mixture is all gone.

3.  Spoon the salsa over the tortillas and sprinkle with the grated cheese.  Place some aluminium foil over the dish and bake for 15 minutes.  After the 15 minutes is up remove the foil and bake for a further 5 minutes until the cheese is golden brown and bubbling.

4.  Serve with some extra salsa if you have it, sour cream and even slices of avocado.