Black Bean Enchiladas
Serves 4
- 1 tbsp extra virgin olive oil
- 1 brown onion, diced
- 1 capsicum (peppers), diced
- 400 g tin black beans, drained
- 400 g butternut pumpkin, peeled and cubed
- 8 whole wheat flour tortillas
- 350 g tomato passata
- 30 g taco seasoning
- 1 cup cheddar cheese, grated
- 1 bunch coriander (cilantro)
