Cheesy Bean Enchiladas
- 1 can kidney beans, drained and rinsed
- 1 can green chili peppers, drained
- Some whole kernel corn, thawed from frozen
- 1 tsp chili powder
- A pinch of salt
- 1/4 tsp ground cumin
- 200g cheese, grated
- 2 cans mild enchilada sauce
- 8 tortilla wraps
Heat oven to 190°C.
In a large bowl, mix beans, chili peppers, corn, chili powder, salt, and cumin.
Slightly mash the mix, then add 100g cheese.
Pour your enchilada sauce into a medium-sized bowl, then add a little of that to the bean mixture.
Brush one side of a tortilla with the enchilada sauce, then spoon a bit of the bean mixture in the centre of it. Roll it up!
Place your enchilada in a baking dish. Repeat with remaining tortillas and bean mixture.
Pour the remaining enchilada sauce over the top to cover. Top with your remaining 100g of cheese.
Bake for 15 minutes. If desired, garnish with cilantro.