Quick and easy recipes

Refried bean enchilada

Refried bean enchilada Refried beans are a great tortilla wrap filler and baked with cheese make a very satisfying meal. The refried beans can be made in advance and will keep in the fridge for a couple of days. They also freeze very well so you can make more than you need and have the same again in a couple of weeks.


4 wheat flour tortillas
1 medium onion, diced
2 cloves garlic
Olive oil
4 ripe tomatoes, diced
2 teaspoons tomato puree
1 teaspoons ground cumin
1 small glass of water
1 tin kidney beans
1 tin white beans
1 teaspoon honey or sugar
1 handful fresh coriander
2 tomatoes, sliced
100g (½ cup) grated cheddar - for topping
150g (5oz) mozzarella
Green chilli rings (optional)

Heat a little olive oil in a saucepan and fry the onions and garlic until soft. Add the cumin and then the tomatoes. Cook until they are soft (about 5 minutes) and then add the tomato puree, honey and water. Simmer for four more minutes. At this point take out 4 dessertspoons of the tomato sauce and put it to one side.

Add the beans and simmer for about ten minutes. Season with a little salt and pepper, add the coriander and mash it up. Cool.

Fill the tortillas with the beans and the mozzarella and roll them up.

To serve spoon a little of your reserved tomato sauce onto each enchilada, top with grated cheddar or your favourite cheese, and bake for about 12 minutes in a medium oven until the cheese is starting to brown. Top with chillies and serve with plenty of salad.

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