Beef & bean enchiladas

• Beef mince 20-25% fat400g
• Red kidney beans (400g tin)1
• Brown onions100g
• Ground cuminstore cupboard5g
• Mild chilli powderstore cupboard3g
• Passata500g
• Plain tortilla wraps (8 pack)8
• Mature cheddar100g

Plus salt and pepper. About £5.23 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Fry 400g beef mince and 1 chopped onion for 8 minutes. Add 1 tsp cumin, ½ tsp chilli powder, 1 drained tin kidney beans and half the 500g passata. Simmer for 5 minutes.

3. 3

   Fill each of 8 wraps with some of the mixture, roll up and lay seam-side down in a baking dish.

4. 4

   Pour over the rest of the passata and scatter with 100g grated cheddar.

5. 5

   Bake for 20 minutes until bubbling and golden.