Vegetarian Black Bean Enchiladas

Ingredients

• 5-6 whole meal wraps
• 400-450 g of black beans ( (precooked or canned))
• 2 cups of kale
• 1/2 onion ( (chopped))
• 1/2 yellow bell pepper
• 1/2 red bell pepper
• 2 cups of grated cheddar
• Homemade enchilada sauce or shop bought
• 1/2 avocado ((chopped))
• A bunch of coriander ( (roughly chopped))
• A few scoops of Greek yoghurt or sour cream
• A splash olive oil

Instructions

1. 1

   Preheat oven to 180C/360F.

2. 2

   Heat a splash of olive oil in a medium sized pan. Add chopped onions, red bell peppers and yellow bell peppers. Season with salt and pepper to taste and cook for 3-5 minutes on a medium heat or until soft.

3. 3

   Pour half of the enchilada sauce into a heatproof dish.

4. 4

   Place tortilla wrap on a flat plate. Add 2-3 tbsp of black beans, 1/2 a handful of kale, 1-2 tbsp of the bell pepper mix, 1/2 a handful of cheese, roll and place it in the dish with the enchilada sauce. Repeat this step for each wrap.

5. 5

   Once the all the wraps are in the dish pour the remaining sauce on top of the wraps. Then sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese is melted.

6. 6

   Remove enchiladas from the oven. Add avocado pieces, coriander and a few spoons of Greek yogurt/sour cream on top.