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Chicken & black bean enchiladas

Serves:

2

Cook Time:

60

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Notes

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Ingredients

  • 1 tbsp. light olive oil/vegetable oil

  • 1 red onion, sliced

  • 1 red pepper

  • 2 cloves garlic, crushed

  • 1 tsp. chipotle paste

  • 2 chicken breasts, cut into strips

  • 400g black beans

  • Handful of coriander, chopped

  • 250ml passata

  • 1 tsp. tomato ketchup

  • 4 medium tortillas

  • 25g mature Cheddar, grated

  • Green salad, to serve

Method

  1. Preheat your oven to 180°C fan/200°C/gas mark 6.

  2. Heat the oil in a frying pan over a medium heat and add the onion, pepper and half the garlic with a pinch of salt. Cook, stirring occasionally until the veg has softened - around 15 minutes.

  3. Add the chipotle paste and stir for around 1 minute, then add the chicken strips and cook for 5-10 minutes.

  4. Add the beans, coriander and a quarter of the passata, mix everything thoroughly and take off the heat.

  5. In a bowl, combine the remaining passata, the remaining garlic, the tomato ketchup and a pinch of salt.

  6. Divide the chicken mixture between the tortillas, fold the sides in and roll them up.

  7. Pour half the passata mix into a small baking dish, top with the enchiladas side by side, dot over the renaming sauce and sprinkle with cheese. Bake for 25 minutes until golden brown.

  8. Serve with a salad on the side, and some coriander sprinkled on top.

Nutrition

kcal

510

fat

13.4

sat fat

1.3

carbs

60.5

sugars

8.1

fibre

13.4

protein

36.9

salt

2.2

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