Chili Bean Enchiladas

Ingrédients

• 2 oz cheddar cheese, grated
• 1/2 cuillère à café hot chili powder
• 1 moyenne onion, chopped
• 1 moyenne red pepper, diced
• 16 oz tomatoes, chopped
• 7 oz red kidney beans, drained
• 8 moyennes soft flour tortillas
• 12 oz lean beef, minced
• 1/2 oz light vegetable fat spread

Directives

1. Melt the spread in a saucepan, add mince and onion and fry, stirring until the meat is browned.
2. Stir in the chili powder, tomatoes and pepper. Bring to the boil and simmer for 20 minutes, stirring occasionally.
3. Stir in the beans and heat through.
4. Meanwhile heat the tortillas according to pack instructions, then fill each with chilli bean mix and place on an ovenproof dish.
5. Pour over any remaining chili mix and sprinkle with the cheese.
6. Place under a hot grill until cheese has melted and serve with salad.