Pork & Chorizo Enchiladas Serves 2 Preparation Time - 25mins Cook - 50 mins ________________________________________________________________

Ingredients 1 tbsp olive oil

1 small onion, halved and thinly sliced

1 garlic clove, chopped

1 tsp ground cumin

1 dessert spoon smoked paprika

1/2 tsp cinnamon

1/2 red chilli, deseeded and finely sliced

150g pork mince

100g cooking chorizo, skin removed

170ml passata

1/2 chicken stock cube

1 red pepper, deseeded, quartered and sliced

200g Borlotti beans, drained

10g coriander, chopped

150g full fat fromage frais

1/2 medium egg

4 corn tortillas

35g mature cheddar, grated

Method 1. Heat the oil in a sauce pan on the hob, then add the onions and garlic and fry for about 10

minutes. Add the spices and half the chilli and cook for 1 min more. Tip in the pork and chorizo, turn up the heat and fry the meat, stirring and breaking it down until it changes colour.

2. Pour in the passata and 75ml water, crumble in the stock cube. Add the peppers, stir, cover and simmer over a low heat for 20 mins until the meat and peppers are tender. Stir in the beans and 2/3 of the coriander.

3. Meanwhile, tip the fromage frais into a bowl and beat in the egg, remaining coriander and seasoning.

4. Spoon the meat into the centre of the 4 tortillas, roll and arrange in an ovenproof dish. 5. Cover with the fromage frais mixture and scatter with the cheese and remaining chilli. 6. Bake at 170C for 20-25 mins until golden. Serve with a green salad.