Meat-Free Week! Week 3 on Operation Transformation: Enchilada Bake.
Ingredients
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 200g chopped tomatoes
- 1 onion, chopped
- 1 clove garlic, crushed
- ½ red chilli, deseeded and chopped
- 200g kidney beans
- 3 wholemeal wraps
- 25g cheddar cheese, grated
Food Staples:
- 1 ½ teaspoon olive oil
- ½ teaspoon cumin
- ½ teaspoon coriander
- 200mls water
Method
- Preheat oven to 180C / 160C / Gas mark 6
- Heat oil in a large non stick frying pan and add the chopped onion. Fry while stirring for a few minutes
- Add in the crushed garlic, chilli, cumin and coriander. Fry together for 1 minute
- Stir in the kidney beans and fry for a 3-4 minutes
- Add in chopped peppers and cook for 5 minutes
- Add the chopped tomatoes and 200mls water. Cover and simmer together for 20 minutes
- In an oven proof dish place 1 wrap, then top with 1/2 of the mixture from the pan
- Cover with the next wrap and add another half from the pan
- Sprinkle the top wrap with the grated cheese
- Bake the enchilada in oven for 30 minutes until cooked through
- Take dish out of oven, cut and serve
