Baked Enchiladas

Directions

1. 1
   Heat the oil in a large frying pan, add the onions, peppers and half of the chili and cook on high for 5-8 min, stirring until the peppers are tender.
2. 2
   Add the toms and half of the coriander and simmer for 2 more minutes.
3. 3
   You want the veggies to be wilted and soft.
4. 4
   Lay the tortillas on a work surface.
5. 5
   Get out a shallow, oven proof dish.
6. 6
   Chop a third of the cheese into chunks and set aside.
7. 7
   Finely grate the rest of the cheese and mix with the creme fraiche and the remaining coriander and chili.
8. 8
   Spoon the pepper mixture on the tortillas, top with a spoonful of the refried beans, then some diced cheese.
9. 9
   Roll them up like pancakes and place them seam side down in the dish in a single layer.
10. 10
    Spread over the creme fraiche mixture.
11. 11
    Bake in a preheated 190C oven for 25 minutes.