veggie enchiladas recipe

Healthy eating fact: Kidney beans are a valuable source of protein and fibre – you should aim to have at least 18g of fibre each day. They also contain iron, which helps transport oxygen around the body, and they count towards your five-a-day.

Ready in: 40 minutes
Serves: 4

Ingredients:
- extra virgin olive oil spray
- 1 onion, roughly chopped
- 2 cloves garlic, finely chopped
- 1 tbsp fajita spice mix
- 2 tbsp tomato purée
- 410g can baked beans
- 400g can kidney beans, drained and rinsed
- 300g can sweetcorn, drained and rinsed
- 4 flour tortillas
- 1 large avocado, peeled, stoned and diced
- 100g reduced-fat mature cheese, grated

Method:

1. Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Spray a large pan with a squirt of oil. Heat over a medium heat and cook the onion for 8 minutes, until softened.

2. Stir in the garlic, fajita seasoning and tomato purée, then cook for another minute. Add the baked beans, kidney beans, sweetcorn and 150ml water. Bring to the boil and cook for 8-10 minutes to heat through.

3. Stir though the avocado and divide most of the bean mixture among the flour tortillas, keeping a couple of spoonfuls back. Top with two thirds of the cheese.

4. Roll up the tortillas and place in a baking dish. Spoon over the remaining bean mixture and scatter with the rest of the cheese. Place in the oven and bake for 15 minutes until the cheese is golden.

Per serving: 460 calories, 24g protein, 27.5g carbohydrates, 10.9g sugar, 14.1g fat (4.8g saturated), 19.3g fibre, 1.71g salt. 2 of your 5 a day.