Quick bean enchilada

1 red onion
½ red pepper
2 garlic cloves
160g canned sweetcorn
395g can beans in taco or chilli sauce
Spray oil
2 wholemeal tortilla wraps
200g tin chopped tomatoes
25g reduced-fat cheddar cheese

To serve - optional
6 cherry tomatoes
15g coriander
¼ cucumber
¼ iceberg lettuce

Chopping board, vegetable knife, garlic press, sieve/colander, grater, frying pan, mixing spoons, can opener, ovenproof dish.

1. Prepare the ingredients:
   - peel and finely chop the onion;
   - deseed and finely chop the pepper;
   - peel and crush the garlic;
   - drain the sweetcorn;
   - grate the cheese.
2. Lightly spray a frying pan with oil and place over a medium heat. Add the onion, pepper and garlic and cook for 5 minutes until the vegetables are beginning to soften.
3. Add the sweetcorn and beans, bring to the boil and simmer for 5 minutes, stirring occasionally.
4. Pre-heat the grill on high.
5. Spoon the beans evenly down the centre of the 2 tortilla wraps and roll up to seal.
6. Place in a small ovenproof dish and top with the chopped tomatoes and cheese.
7. Grill for 5 minutes until golden and bubbling.
8. Prepare the accompaniments:
   - halve the cherry tomatoes;
   - roughly chop the coriander;
   - roughly chop the cucumber;
   - finely shred the lettuce.
9. Scatter with the chopped coriander and serve with the tomatoes, cucumber and lettuce.

• Add 2 x 5ml spoons chili powder for an extra kick of flavour.
• Try seeded or flavoured wraps.
• Serve the bean filling with cooked brown rice, couscous or quinoa.

This recipe was adapted from a recipe for Quick bean enchiladas, which was kindly donated by Tesco plc.

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