Red kidney bean enchiladas

Method

To make the tomato sauce:

1. Heat the oil in a large non-stick pan over a medium heat.
2. Add the onions and red pepper and cook until they start to soften. Then add the garlic and cook for a further minute.
3. Add the hot chilli powder and ground cumin and cook for a further 2 minutes.
4. Add the tinned tomatoes and red kidney beans and cook for 2–3 minutes until the red kidney beans have been heated through thoroughly.

To assemble the enchiladas:

1. Heat the tortillas according to packet instructions.
2. Open the first tortilla and spread some of the tomato sauce across the centre of the tortilla.
3. Sprinkle on some red onion, tomato, iceberg lettuce and cheese.
4. Fold up the tortilla to encase the filling and repeat for the rest of the tortillas.
5. Serve immediately.