Creamy Ricotta Enchiladas

• 2 Tablespoons Sunflower Oil, Divided
• 1 Medium Onion
• 3 cloves Garlic
• 3/4 pounds, 2-18 ounces, weight Tinned Tomatoes
• 2 teaspoons Hot Chili Powder
• 2 teaspoons Dried Chili Flakes
• 1 Pepper, Diced
• 3 Medium Mushrooms, Diced
• 1/2 pounds, 1/2 ounces, weight Black Eyed Beans
• 7 ounces, weight Ricotta Cheese
• 1 teaspoon Garlic Powder
• 1 Handful Fresh Coriander, Finely Chopped
• Salt And Pepper
• 4 Flour Tortillas
• 1-78 ounces, weight Cheddar Cheese, Grated

1. Heat half the oil in a pan and gently fry the onion and garlic until soft and translucent.
2. Add the chopped tomatoes, chilli powder and chilli flakes, and season with salt and pepper to taste.
3. Lower the heat and leave to simmer.
4. In a separate pan, heat the remaining oil and gently fry the pepper.
5. After a couple of minutes, add the mushroom and continue to cook until both vegetables are soft (around 5 minutes).
6. In a large mixing bowl, combine the cooked pepper and mushrooms, beans, ricotta cheese, garlic powder and the chopped coriander.
7. Add more salt and pepper if desired.
8. Heat the oven to 200 degrees C (Gas Mark 6/400 degrees F).
9. In the bottom of a suitably sized baking dish, add one spoonful of the tomato sauce, and spread to just cover the base.
10. Spoon a quarter of the ricotta mixture along the length of each tortilla and roll tightly.
11. Lay each wrap in the baking dish, and top with the remaining sauce and the grated cheese.
12. Bake in the oven for 20 minutes, or until the cheese is melted and browned.

sunflower oil, onion, garlic, tomatoes, dried chili flakes, pepper, mushrooms, weight black, ricotta cheese, garlic, fresh coriander, salt, flour tortillas, cheddar cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/creamy-ricotta-enchiladas/ (may not work)