Bean, Avocado and Chilli Enchiladas

• 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

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.

red kidney beans, wholemeal, light sour cream, coriander, avocado, shredded lettuce

Taken from www.kraftrecipes.com/recipes/bean-avocado-chilli-enchiladas-110523.aspx (may not work)