Prep time: 10 mins

Cook time: 35 mins

Serves: 5

Cals 458/ C 50g/ P 19g/ Fat 10g

Ingredients

• 1 x 375g jar Old El Paso mexican mild enchilada sauce
• 100g Macro textured vegetable protein – mexican
• 1 red onion, finely chopped
• 1 red capsicum, finely chopped
• 1 head of broccoli, finely chopped
• 4 cups spinach
• 1 x 400g tinned black beans
• 1 x 8pack Mission multigrain tortillas
• 50g Bio Cheese pizza shred
• Salt and pepper to taste
• 1 tsp ground cumin
• 1 tsp paprika
• ¼ tsp ground cinnamon
• ½ tbsp olive oil

Method

1. Preheat the oven to 200 degrees.
2. In a pan, fry the onions with a pinch of salt and the olive oil for 5 minutes.
3. Add the broccoli and capsicum and cook for another 10 minutes, stir often.
4. Add the spices and spinach and cook until the spinach wilts. Transfer to a bowl.
5. Mix in 2 tbsp of the sauce and half the cheese.
6. Grease an oven safe rectangular dish.
7. Evenly coat the base of the dish with some of the sauce.
8. Put 1/8th of the filling into a tortilla, roll up and place seam side down in the dish.
9. Repeat with the others. Cover with remaining sauce and cheese.
10. Bake for 20 minutes and leave to cool slightly.