Spicy rice and bean enchiladas recipe

Ingredients 2tbsp olive oil 1 onion, chopped 2 sticks celery, chopped 1 large carrot, peeled and chopped 2 garlic cloves, sliced 1 red chilli, seeded and finely chopped 125g basmati rice 2tsp chilli powder, mild or hot depending on your own taste 500g passata 1 vegetable stock cube 2 x 400g black eye beans, drained 31g fresh coriander 200g feta cheese 4 large white and wheat wraps 1 red onion, finely chopped 2 ripe avocados, stoned and chopped juice 1 lime

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Heat oven to 200°C, 180°C fan, Gas Mark 6 and grease a large shallow ovenproof dish. Heat the oil in a large pan, add the onion, celery and carrot and fry for 5 minutes. Stir in the garlic and chilli then fry for 5 minutes more. Add the rice and chilli powder, stir over the heat then pour in the passata with a stock cube and 200ml water. Cover the pan and cook for 8-10 minutes until the rice is tender. Stir in the beans and half the coriander and feta. Meanwhile heat the tortillas according to the pack instructions. Once the bean mix is ready, roll up the mixture in the tortillas and arrange them in a large ovenproof dish, you can halve them if you like. Crumble over the remaining feta and bake for 30-35 minutes. Meanwhile mix the remaining coriander with the red onion, avocado and lime. Spoon the salsa on top of the tortillas and serve with a side salad. Tip If you have a gas hob you can heat the tortillas over a gas flame using tongs to give them a chargrilled flavour.

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