Chili Bean Enchiladas

Ingredients

• 1/2 oz light vegetable fat spread
• 12 oz lean beef, minced
• 1 medium onion, chopped
• 1/2 tsp hot chili powder
• 16 oz tomatoes, chopped
• 1 medium red pepper, diced
• 7 oz red kidney beans, drained
• 8 medium soft flour tortillas
• 2 oz cheddar cheese, grated

Directions

1. Melt the spread in a saucepan, add mince and onion and fry, stirring until the meat is browned.
2. Stir in the chili powder, tomatoes and pepper. Bring to the boil and simmer for 20 minutes, stirring occasionally.
3. Stir in the beans and heat through.
4. Meanwhile heat the tortillas according to pack instructions, then fill each with chilli bean mix and place on an ovenproof dish.
5. Pour over any remaining chili mix and sprinkle with the cheese.
6. Place under a hot grill until cheese has melted and serve with salad.