Chicken and Bean Enchiladas

• olive oil↗3 tbsp tbsp
• red onion↗2

  sliced

• red pepper↗2

  sliced

• red chilli↗3

  2 without seeds, minced, 1 sliced

• coriandersmall bunch

  stems finely chopped, leaves coarsely chopped – plus extra for serving (optional)

• garlic cloves↗2

  minced

• ground coriander↗1 tbsp tbsp
• cumin seeds↗1 tbsp tbsp
• skinless chicken fillet↗6

  cut into small cubes

• canned roasted beans↗415g g

  (we used Discovery)

• canned corn↗198g g

  drain liquid

• bottle passata700ml ml
• golden sugar↗1 tsp tsp
• tortillas↗10
• sour cream↗2 x 142ml pots
• чеддер↗200g

  тертий

Step-by-step instructions

1. 1

   Heat 2 tbsp of oil in the largest pan, then sauté the onion, pepper, chopped chilli and coriander stems together with half the garlic for 10 minutes until soft. Add 2 tsp ground coriander and 2 tsp cumin seeds, sauté for another 1 minute. Meanwhile, in another pan, fry the chicken in the remaining oil in batches until browned – add it to the vegetable pan when ready.

2. 2

   Add the beans, corn, coriander leaves and 150 ml of passata to the vegetables and chicken, and stir. In a bowl, combine the remaining passata with the other minced garlic clove, the leftover spices and sugar, and set aside.

3. 3

   To assemble, lay the tortillas on a board and spread the chicken mixture among them, folding the ends and rolling to enclose. Spread the passata sauce over the forms you use, then place the enchiladas on top. Dot with sour cream, sprinkle grated cheese and scatter the sliced chilli.

4. 4

   Cool and freeze (see freezing tips below) or, if serving immediately, preheat the oven to 200 °C/180 °C with convection/gas 6, bake for 30 minutes, and optionally sprinkle extra coriander leaves before serving.