Enchiladas

Ingredients:

• 1 large onion, finely diced
• 1 red pepper, finely diced
• 325g tinned sweet corn, drained
• 380g black beans, rinsed then drained
• 1 tbsp spicy chipotle paste or 1 tbsp hot chilli powder
• 2 tsp ground cumin
• Salt to taste
• 2 large handfuls chopped coriander
• 1 large lemon, zest only
• 300g mature cheddar, grated
• 300g salsa
• 8 floury tortilla wraps

Instructions:

• 1. Place the onion, pepper, sweet corn, black beans, chipotle paste, cumin, coriander, and lemon zest into a large bowl. Add a large handful of the grated cheese and mix well together.
• 2. Grease the removable cooking bowl using a little vegetable oil.
• 3. Place some of the salsa into the base of the cooking bowl, this should just cover the base. Start to assemble the enchiladas, roughly divide the mixture between the tortillas, spooning this into the middle of each one.
• 4. Roll up the tortillas quite tightly, loosely folding over each end to keep filling inside.
• 5. Place 1 on top of the salsa in the base of the bowl, roughly in the middle. Make sure you place seam-side down. Place another tortilla at the side, again seam-down. Fit another either side, again seam-down.
• 6. Spread a spoonful of salsa over each, and sprinkle with grated cheese.
• 7. Repeat with the remaining filled tortillas, again finishing with salsa and cheese.
• 8. Cover and cook on low 3-4 hours until cooked through.