Name: Tuna and chilli bean enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 onion, diced; 1 clove garlic, finely chopped; 1 capsicum, diced; 6 button mushrooms, diced; 425 gram canned tuna in spring water, drained; 420 gram canned mild chilli beans; 4 large flour tortillas; 1 egg; 125 gram sour cream; 1/2 teaspoon smoked paprika; sea salt and cracked pepper; 1 cup grated cheese; sweet chiili sauce, avocado and winter salad greens, to serve

Tuna and chilli bean enchiladas

Put budget-friendly canned tuna to good use in this delicious enchilada recipe! Packed with veges, chilli beans and topped with plenty of spiced cheese, this is a dinner the whole family will love

Serves 4

Prep

20M

Cook

25M

Total

45M

This recipe first appeared in Food magazine.

Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

2 tablespoon olive oil

1 onion, diced

1 clove garlic, finely chopped

1 capsicum, diced

6 button mushrooms, diced

425 gram canned tuna in spring water, drained

420 gram canned mild chilli beans

4 large flour tortillas

1 egg

125 gram sour cream

1/2 teaspoon smoked paprika

sea salt and cracked pepper

1 cup grated cheese

sweet chiili sauce, avocado and winter salad greens, to serve

Method

1.Preheat oven to 190°C. Heat oil in a large frying pan and sauté the onion, garlic, capsicum and mushrooms over medium heat for 4-5 minutes, until just coloured and tender.

2.Add the tuna and chilli beans, and simmer for 8-10 minutes until saucy. Allow to cool for 10 minutes.

3.Divide the tuna mixture between the wraps and roll up. Arrange the wraps in a row, just touching on a lined tray or baking dish.

4.Beat the egg and sour cream until smooth, then stir in the smoked paprika, seasoning and cheese. Spoon the cheese mixture over the wraps and bake for 15-20 minutes until golden.

5.Serve the hot wraps drizzled with sweet chilli sauce, and with a side salad of avocado and greens.

You can eat these cold the next day. The tuna mix makes a great topping for nachos; add sour cream and grated cheese and bake until bubbling and golden. PER SERVE Energy 700kcal, 2933kj • Protein 47g • Total Fat 36.5g • Saturated Fat 17.5g • Carbohydrate 37.5g • Fibre 9.5g • Sodium 1216mg

Note

Jo Wilcox

Ingredients

Method

Related stories

Paprika and lime NZ Pork enchiladas

Zucchini, black bean and corn enchiladas

Native ad body.