CHICKEN, KALE & BLACK BEAN ENCHILADAS
SERVES 6 PREP 15 MINS COOK 40 MINS
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• ½ cup tomato paste
• 1 tbsp Mexican chilli powder
• 400g can diced tomatoes
• 1 cup vegetable stock
• 1 bunch fresh coriander, chopped
• 1 bunch kale, trimmed, shredded
• 1 barbecued chicken, skin removed, meat shredded
• 400g can black beans, rinsed, drained
• 2 cups grated cheddar cheese
• 8 large wholegrain wraps
• lime halves, natural yoghurt, to serve
1 Heat an oiled, medium saucepan over a medium heat. Add onion and garlic. Cook, stirring for 4-5 mins, until onion is soft. Stir in tomato paste and chilli powder. Cook for 1 min.
2 Mix in tomatoes and stock.…