CHEESE, AUBERGINE AND OLIVE ENCHILADAS
Ingredients
- 2 tbsp olive oil
- ½ onion
- peeled
- chopped
- 4 baby aubergines
- finely chopped
- 100g/3½oz tinned kidney beans
- drained
- 150g/5½oz tinned cherry tomatoes
- 75g/2½oz kalamata olives
- pitted
- chopped
- 1 flour tortilla
- warmed
- 50g/1¾oz cheddar cheese
- grated
Directions
- Heat the olive oil in a frying pan
- add the onion and aubergine and gently fry for two minutes. Add the kidney beans
- tomatoes and olives and cook for three minutes.
- Lay a tortilla wrap out flat
- fill with the kidney bean mix and roll up. Sprinkle with grated cheese and use a mini-blowtorch to "grill" the cheese until it has melted. (Alternatively
- place the wrapped tortilla on a baking tray and place under a perheated grill
- until the cheese has melted. Serve.
