Vegetarian enchiladas

Una fiesta sana de Mexico!
I give these enchiladas a 4/5 because I prefer them with chicken :-P


Ingredients:
wholemeal tortillas (allow 2 per person)
1 can Craig's Salsa Beans & Corn (or alternative, featuring beans of some sort in salsa sauce)
1 tsp mixed herbs/coriander etc
grated cheese


Method
Preheat oven to 180°C. Stir together salsa bean mix and herbs.


Lay the tortillas out flat on a clean surface. Spoon the filling onto one side of the tortillas (optional: add cheese at this stage instead of sprinkling over the top - uses less overall). If any filling remains after all tortillas are full, spoon over the top of the tortillas in the dish - I usually reserve some so I can do this.


Fold over to enclose and place in a baking dish - instead of the fancy pocket-style folding, I just roll them up and put them side by side in the dish so they can't unroll during cooking.


Sprinkle over the cheese and bake for 20 minutes or until heated through.


Sprinkle the tortillas with the reserved salsa and coriander, and serve with green salad.


Leftover enchiladas can be frozen for up to 3 months.