Enchilada Bake
Operation Transformation Main Meal – WEEK 3 DAY 17 – SUNDAY 22ND JANUARY ‘ 17 – Enchilada Bake
| Difficulty: | Moderate | |
| Serves: | 2 adults |
| 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 |
| 1/2 red chilli, deseeded and chopped |
| 200g kidney beans |
| 3 wholemeal wraps |
| 25g cheddar cheese, grated |
| 1 ½ teaspoon olive oil |
| ½ teaspoon cumin |
| ½ teaspoon coriander |
| 200ml water |
directions
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 1/3 of the mixture from the pan
Cover with the next wrap and add another third from the pan
Top with the final wrap and the last 1/3 of the mixture
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
