Spicy Enchiladas

You will need:

1 Tbsp oil 

1/2 brown onion diced 

1 tsp crushed garlic 

1/2 tsp salt 

2 cups of cubed white mushrooms

2 Tbsp culleys habasco hot 

1 can of Mexican chilli beans 

3/4 can of whole kernel corn 

3/4 kidney beans 

1/2 cup of tomato lasange sauce  + more to top 

1 vegetable stock cube 

3/4 cup of grated cheese 

4 large wraps 

Jalapeños 

3/4 cup of grated cheese 

Guac, sour cream, coriander and sesame seeds to serve 

Method: 

Heat a fry pan on medium heat with a Tbsp of oil. Sauté the onion until clear, add the garlic and Culleys habasco hot sauce. Stir and fry for a further 4 minutes. Add in the mushrooms and cook for 4 minutes until soft. Add in the Mexican chilli beans, corn, kidney beans, and tomato sauce. Crumble over the stock cube and simmer for approximately 5 minutes. Preheat oven to 160 degrees Celsius and pour tomato sauce on the bottom of an oven dish. Fill the taco wraps with the mixture and roll up. Line the tacos in the dish and top with more tomato sauce, jalapeños and grated cheese. Bake for 15-20 minutes or until the wraps are golden and crispy. Garnish with guacamole, sour cream, coriander and sesame seeds.