Beany enchiladas

This is very similar to the enchilada recipe found here, except this time I used herby tortillas, and no enchilada sauce. Still good - just not with the saucy kick!

Beany Enchiladas

800 gram tin crushed tomatoes
400 gram tin red kidney beans, drained and rinsed
1 teaspoon chilli flakes
1 carrot, peeled and grated
1 zucchini, grated
6 herbed flour tortillas
100 grams grated tasty cheese
3 large handfuls salad leaves
1 Lebanese cucumber, roughly diced
50 grams feta cheese, crumbled
1 red capsicum, roughly chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard

1 - Heat a large pan over a medium hot heat. Add the tomatoes, beans, chilli flakes, carrot, zucchini and 1/2 a cup of water to the pan, and bring to the boil.

2 - Reduce heat to low, and simmer for 15 minutes or so, until the mixture is nice and thick.

3 - Meanwhile, preheat the oven to 200 C. Lay each tortilla on a flat surface, and spread with some of the filling. Roll up the tortilla, and place snugly in a baking dish. Repeat with other 5 tortillas.

4 - Top the enchiladas with the tasty cheese. Bake in the oven for 15 minutes, or until cheese is golden and bubbling. Set aside for a couple of mintues to cool before serving.

5 - Put the lettuce and cucumber in a bowl together. Mix together the oil, vinegar and mustard in a small bowl, then pour over the salad. Serve with the enchiladas.