Turkey enchiladas

• sunflower oil↗1 tbsp tbsp
• turkey mince↗500g g

  (2% fat)

• medium onion↗1

  finely chopped

• yellow pepper↗1

  deseeded and thinly sliced

• chopped tomatoes400g can g
• red kidney beans↗400g can g

  in chilli sauce

• fresh lime↗1 tbsp tbsp

  or lemon juice

• roughly chopped coriander2 heaped tbsp tbsp

  plus extra to garnish

• flour tortillas↗6 regular or 8 mini
• mature cheddar↗50g reduced-fat g

  coarsely grated

• large mixed salad

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.

2. 2

   Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.

3. 3

   Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.

4. 4

   Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.