Mexican Enchiladas

Prep time:  15 mins
Serves: 4

1 410g tin of red kidney beans, drained
1 400g tin of chopped peeled plum tomatoes, drained
1 198g tin of sweetcorn, drained
2 cloves crushed garlic
1 finely chopped red onion
1 tbsp olive oil
1 tbsp Tabasco
Large bunch coriander, finely chopped
150g low-fat cream cheese
8 flour tortillas

Place the olive oil and the red onion in a warm pan and allow the onion to soften for 2 minutes. Add the garlic and red kidney beans and stir together. Allow to cook for 1-2 minutes. Add the tomatoes, sweetcorn and Tabasco and continue stirring. Allow to cook for a further 3 minutes. Finally, add the coriander and leave to cook for another minute. While the ingredients cook, take the tortillas and place them under a hot grill for a minute to warm. When ready, spread some cream cheese on each of the tortillas. Spoon the bean mixture into the middle of each tortilla and fold to eat.

Source: Canned Food UK