INGREDIENTS
1
red pepper, diced
1
yellow pepper, diced
150 g
courgette, diced (around half a medium courgette)
120 g
mushrooms, diced
2 tbsp
oil
400 g
tin black beans, drained (240g when drained)
300 g
enchilada sauce (shop-bought or homemade)
2
flour tortillas
Salt
Black pepper
50 g
cheddar cheese, grated