How to cook veggie enchiladas

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El Paso tortilla wraps. (Can use any brand)

El Paso chunky salsa

Tinned kidney beans

Tinned chopped tomatoes

Fajita mix for sauce (different flavours available including BBQ)

Add olive oil. Let heat & add garlic, let cook and add onions and Sweetcorn

Smash kidney beans (50%). Mix in chopped spinach and El Paso chunky salsa mix & quarter cup of water. Let simmer.

One all mixed together and simmered add the mixture into the wrap and roll and put in baking tin or any other oven safe tin.

Any extra mix just put over the wraps. Should look like this in the tin.

For the sauce, need garlic cloves and garlic crusher

Use same saucepan as you did for the bean mix and no need to clean it so all flavour stay. Add olive oil and garlic

Once garlic is cooked add in tin of chopped tomatoes. Let simmer and add fajita powder mix and salt and pepper to taste.

Chop up some spring onions for topping of enchiladas.

Pour the sauce over the enchilada wraps. After sprinkle some grated mozzarella cheese on top and add chopped spring onions. Now ready to bake until cheese is golden brown.

Ready to eat!!

Watch the video: Vegetarian Enchiladas with Pinto Beans, Spinach, Cheese and Salsa

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