Vegetable enchilladas with red kidney beans

These make a very quick and healthy lunch, quite filling too, and very little washing up: what else can you ask?

Serves 4:

4 wholemeal flour tortillas
1 can red kidney beans, rinced and drained
1 can chopped tomatoes
6 sticks of celery, sliced
1 courgette, cut into small chunks
1 green pepper, chopped
2 TBSP millet seeds
2 tsp hot chili powder
1 TBSP parsley
black pepper

topping:
6 slices of mozzarella
1 TBSP pine kernels or sunflower seeds

1. Mix all but tortillas and topping ingredients into a large bowl.

2. Place a layer of the mixed vegetables at the bottom of an oven-proof dish.

3. Fill each tortilla with the vegetable mixture and place in the dish.

4. Cover with mozzarella and pine kernels.


5. Cook for 25 minutes in a 180C preheated oven. Serve immediately.