Mexcian Bean Enchiladas
1 can of lentils
1 can of 3 beans
1 jar of salsa
1 onion diced
1 capsicum diced (any colour)
2 cloves garlic crushed
1 tsp salt
1 tbsp jalapenos chopped (add more if desired)
200g grated cheese
1 tub of sour cream
12 corn tortillas
Preheat oven to 200.
Lightly fry diced onion and capsicum in a fry pan. Add beans, lentils. salsa, salt, jalapenos and garlic. Grease a baking dish and fill each tortilla with bean mix, fold over and place upside down in baking dish. Repeat until full. Spread sour cream over tortillas and then sprinkle cheese over the top. Bake for 30 minutes.
1 can of 3 beans
1 jar of salsa
1 onion diced
1 capsicum diced (any colour)
2 cloves garlic crushed
1 tsp salt
1 tbsp jalapenos chopped (add more if desired)
200g grated cheese
1 tub of sour cream
12 corn tortillas
Preheat oven to 200.
Lightly fry diced onion and capsicum in a fry pan. Add beans, lentils. salsa, salt, jalapenos and garlic. Grease a baking dish and fill each tortilla with bean mix, fold over and place upside down in baking dish. Repeat until full. Spread sour cream over tortillas and then sprinkle cheese over the top. Bake for 30 minutes.
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