Bean & Pepper Enchiladeas

Can’t go too far wrong with chillillielllied-beans, plus if you add cheese and tortillas you have the perfect cheap and cheerful comfort dish.  Enjoy.
My Dinner.
My Dinner being transported up to the Starship Enterprise (Vulcans have a surprising thing for Mexican food….).

  • One small white onion, chopped finely
  • One pepper, de-seeded and sliced finely
  • Tin red kidney beans, drained and rinsed
  • Tablespoonful of tomato puree
  • Lime juice
  • 3 wholemeal flour tortillas
  • Cheese of some cheddarish-variety
  • Salt and pepper
  • Chilli, cumin, coriander
Heat some vegetable oil in a wok, and add the onion and pepper and stir fry gently for 10 minutes.
Add the puree and beans and spices, and simmer gently for 10-15 minutes. Add a little water if necessary.
Add lime juice, salt and pepper.
Wipe a little oil over the sides and bottom of an ovenproof dish.  Put one tortilla in the dish, add some of the bean mixture to it, and roll up the tortilla.  Repeat 3-4 times.
Line all the tortilla rolls up in the dish, and then sprinkle over the cheese.
Bake in the oven @ 180 for around 25-30 minutes, or until the cheese has reached whatever stage between golden and scorched you prefer.  Serve hot.

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