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Creamy ricotta enchiladas

I’m sure the new year will bring resolutions about eating more healthily for many people, so I’d better get any unhealthy recipes posted in the next few days! This recipe is a slightly different take on normal enchiladas, with a creamy ricotta filling. And because they’re full of beans and vegetables, you can allow  yourself to overlook the somewhat indulgent cheesiness. The creamy filling contrasts perfectly with the hot, spicy tomato sauce.
My justification for the cheesy filling is that they become a lot richer and more filling than normal enchiladas, so the portion size gets reduced – which has got to be good, right? It all works out in the end.
Creamy ricotta enchiladas

Serves 4
2tbsp sunflower oil
1 medium onion, finely diced
3 cloves garlic, finely diced
400g tin chopped tomatoes
2tsp hot chilli powder
2tsp crushed chilli flakes
Black pepper
1 pepper, diced
3 medium mushrooms, diced
400g tin black eye beans (240g drained)
200g ricotta cheese
1tsp garlic powder
Large handful fresh coriander, chopped
4 flour tortilla wraps
50g cheddar cheese, grated
Heat half the oil in a pan and gently fry the onion and garlic until soft and translucent. Add the chopped tomatoes, chilli powder and chilli flakes, and season with salt and pepper to taste. Lower the heat and leave to simmer.
In a separate pan, heat the remaining oil and gently fry the pepper. After a couple of minutes, add the mushroom, and continue to cook until both vegetables are soft (around 5 minutes).

In a large mixing bowl, combine the cooked pepper and mushrooms, beans, ricotta cheese, garlic powder and the chopped coriander. Add more salt and pepper if desired.

Heat the oven to 200°C (Gas Mark 6 / 400°F).

In the bottom of a suitably sized baking dish, add one spoonful of the tomato sauce, and spread to just cover the base.

Spoon a quarter of the ricotta mixture along the length of each tortilla, and roll tightly. Lay each wrap in the baking dish, and top with the remaining sauce and the grated cheese.

Bake in the oven for 20 minutes, or until the cheese is melted and browned.

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