Mexican Bean Enchiladas Recipe

Ingredients For Mexican Bean Enchiladas Recipe

• 2 teaspoon Olive oil
• 1 Onion, roughly chopped
• 1 Red capsicum, seeded and chopped
• 220 gram Canned kidney beans, rinsed and drained
• 220 gram Canned chickpeas, rinsed and drained
• 1.5 cup Ready made tomato salsa
• 8 Small Corn Tortillas
• 0.33000000000000007 cup Grated tasty cheese
• 1 Avocado, halved, peeled, stone removed, mashed, to serve