Store-cupboard enchiladas

Ingredients

• 2tsp olive oil
• 1 onion, sliced
• 2 cloves garlic, crushed
• Chopped peppers, courgette, green beans, or any other veg in the fridge that needs using
• 2 tins of beans such as butter beans or pinto beans, drained
• 2 tins chopped tomatoes or cartons of passata
• Chilli con carne seasoning, smoked paprika or fajita seasoning to taste
• 150ml natural yogurt
• 190g Barbers 1833 cheddar cheese, finely grated
• 4 spring onions, sliced

Method

1. In a large saucepan, heat the oil and saute the onions, veg and garlic for 7-8 mins.
2. Tip the beans and tomatoes in and stir in the seasoning. Bring to a simmer and season to taste. Cook for 15mins until most of the liquid has evaporated.
3. Combine the yogurt, half the cheese and spring onions. Heat the grill to hot.
4. Lay a tortilla on a board, spoon some bean mixture into the centre and roll it up, tucking the ends in as you go.
5. Repeat with the remaining tortillas and line them up in a large oven dish. Tip any remaining veg mix over the top.
6. Spoon the yogurt mixture over and sprinkle with cheese.
7. Place under the heated grill for 5-8 mins until it starts to brown.
8. If you’re using other veg from the fridge, chop everything to the same size so it cooks in the same time. You can also add some cooked chicken pieces or chopped bacon if you fancy. Don’t try to over fill the tortillas, it will just spill out when you roll them up. 2-3 tablespoons is enough.