Enchiladas

Steps

1. Preheat oven to 220°C.
2. In a pan cook the onion. Once softened add the garlic and carrot.
3. Add the green pepper, red pepper, courgette in order leaving each a few minutes to cook.
4. In a separate pan cook the chicken.
5. Stir in the beans, chilli powder, cumin, and sugar, cook for 30 seconds. Stir in the tinned tomatoes. Bring to a simmer, and cook until slightly thickened.
6. Strain the sauce through a strainer into a medium bowl.
7. Add ½ cup cheese, the coriander and ¼ of the sauce to the onion mixture
8. Microwave the tortillas.
9. Spoon the filling into the tortillas and tightly roll then place on a baking tray.
10. Throw sauce all over the floor, pour what remains on top of the enchiladas along with some cheese.
11. Bake in the oven until heated through.
12. Serve with sliced avocado.