Bean, Avocado and Chilli Enchiladas

Name: Bean, Avocado and Chilli Enchiladas
Ingredients: 1/2 cup JL KRAFT Capsicum & Chilli Deli Spread; 400g can red kidney beans, drained; 8 wholemeal or white tortillas, warmed; 1/3 cup light sour cream; 1 tablespoon finely chopped coriander; 1 avocado, diced Whole Foods 5 ea For $5.00 thru 02/09; 1 cup shredded lettuce

7 ingredients

6 steps

Ingredients

1/2 cup JL KRAFT Capsicum & Chilli Deli Spread
400g can red kidney beans, drained
8 wholemeal or white tortillas, warmed
1/3 cup light sour cream
1 tablespoon finely chopped coriander
1 avocado, diced Whole Foods 5 ea For $5.00 thru 02/09
1 cup shredded lettuce

Directions

1

Combine beans and Deli Spread and heat in the microwave on MEDIUM heat for 3 minutes to warm through.
2

Heat tortillas according to pack directions.
3

Combine sour cream and coriander then drizzle over the tortillas.
4

Scatter some lettuce and avocado along the centre of the tortillas then spoon the beans alongside.
5

Roll up the tortillas to enclose the filling, tucking in at the ends.
6

Serve immediately.