Chicken and bean enchiladas

• rapeseed oil↗1 tbsp tbsp
• red onion↗2

  chopped

• red pepper↗2

  seeded and chopped

• garlic cloves↗2

  minced

• chipotle paste↗2 tsp tsp

  (add more if you want more heat)

• skinless chicken↗2

  fillet, sliced into thin strips

• black beans↗400g can g

  or red beans

• coriandersmall bunch

  chopped

• passata↗500ml ml
• ketchup↗1 tsp tsp

  or sugar

• medium tortillas↗6
• mature cheddar↗50g g

  grated

• green salad↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200C/180C fan/gas 6. Heat the oil in a large skillet and add the onion, pepper and half the garlic. Cook for 15 minutes, stirring occasionally, until the vegetables are soft. Add the chipotle paste, then fry for another minute. Add the chicken strips, mixing them into the mixture, and cook until they are done, about 5‑10 minutes.

2. 2

   Add the beans, coriander and 150ml passata, stir, then remove the skillet from the heat. Mix the remaining passata with the rest of the minced garlic and ketchup.

3. 3

   Divide the mixture among the tortillas, then fold the sides and roll them up. Pour half of the passata sauce into a 22cm square baking dish, then arrange the enchiladas side by side. Add the remaining sauce in droplets and sprinkle with grated cheese, then bake for 25‑30 minutes until golden‑brown.