Chicken enchiladas

• Chicken breast fillets500 g
• Plain tortilla wraps8 wraps
• Chopped tomatoes (tin)2 tins
• Brown onions150 g
• Peppers2 peppers
• Black beans (tin)1 tin
• Mature Cheddar150 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 200°C (180°C fan). Slice the chicken, onion and peppers. Heat a tablespoon of oil in a large frying pan over a medium-high heat and fry them for 8 minutes with 2 teaspoons of paprika and 2 teaspoons of cumin, until the chicken is cooked through.500 g chicken breast fillets150 g brown onions2 peppers
2. Stir in the drained black beans and about a third of the chopped tomatoes.2 tins chopped tomatoes1 tin black beans
3. Spoon the filling down the middle of each wrap, roll up and pack them seam-side down in an ovenproof dish.8 wraps
4. Pour the rest of the tomatoes over the top, grate over the cheese and bake for 20 minutes, until bubbling and golden.150 g mature cheddar

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