Chicken & Black Bean Enchiladas

Recipe

Make the Enchilada mixture:

1. Pre-heat the oven to 190° (Fan oven)
2. Heat oil in two separate pans over a medium heat. In one pan start to cook the onions and peppers off. In the other pan start to brown the chicken (you may need to do this in batches).
3. Once the chicken is cooked through add to the onion/pepper mix.
4. Add a pinch of paprika and the diced chilli to the onions and peppers after around 6-8 mins of cooking.
5. Heat your black beans on the hob or in the microwave, drain.

Assemble:

1. Put a spoonful of sauce on the base of a tortilla and spread across it.
2. Put a spoon of black beans in a line down the middle of the tortilla.
3. Spread the chicken/onion/pepper mixture in a line down the middle of the tortilla.
4. Sprinkle grated cheese on top.
5. Roll the tortilla, folding in the ends.
6. Place in an oven proof roasting dish.
7. Repeat until all the mixture/tortillas are used up.
8. Pour the remaining sauce over the enchiladas and sprinkle the remaining cheese over the top.
9. Bake in the oven for 20-30 mins or until cheese is melted and golden.
10. Garnish with the coriander before serving.