Chicken bean enchiladas
Ingredients
- 1 tbsp rapeseed oil
- 2 red onion sliced
- 2 red peppers deseeded and sliced
- 2 garlic cloves crushed
- 2 tsp chipotle paste (add extra if you prefer more heat)
- 2 skinless chicken breasts, cut into thin strips
- 400g can black beans or kidney beans
- small bunch coriander chopped
- 500ml passata
- 1 tsp ketchup or sugar
- 6 medium tortillas
- 50g mature cheddar grated
- green salad to serve
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