Chickpea Corn Enchiladas.

Serves 4

Ingredients

• 1 tablespoon of olive oil
• 1 small onion, chopped coarsely.
• 1 clove garlic, crushed
• 1 tsp sweet paprika
• 1/ tsp ground chilli powder
• 1 tsp ground cumin
• 400g can tomato puree
• 300g can chick peas, rinsed, and drained
• 1 tablespoon coarsely chopped fresh coriander
• 8 corn tortillas
• 1 small red onion, coarsely chopped
• 1 medium tomato, chopped coarsely
• 1 small avocado, chopped coarsely
• ½ coarsely grated cheddar cheese
• ½ cup finely shredded iceberg lettuce.

 

1. Heat oil in medium saucepan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, 2 minutes. Add puree, bring to a boil; reduce heat, simmer, stirring occasionally, 5 minutes. Add chickpeas and coriander; cook, stirring, until hot.
2. Soften tortillas in microwave oven on high, for 30 seconds. Divide chickpea mixture and remaining ingredients among tortillas, fold enchiladas to enclose filling.