Chicken & Kidney Bean Enchiladas

1 pack Oddpods kidney beans

1 red onion- thinly sliced

1 red pepper-sliced

2 garlic cloves- peeled and grated

1 tbsp chipotle paste

2 chicken breasts- diced into small pieces

100ml passata

4 soft tortillas

Grated cheddar cheese

Coriander bunch- roughly chopped

Preheat your oven to 200° and heat a drizzle of oil in a frying pan
Add the sliced onions and peppers and cook for 10 minutes, stirring until both have softened
Stir the garlic and chipotle paste, mixing them in for 30 seconds
Time to add the chicken strips in- keep turning regularly and cook for around 10 minutes until they are cooked through (no pink bits remaining)
Rip open your Oddpods and pour in to the pan along with 100ml passata and simmer on a low heat for 5 minutes.
Once cooked share the mixture between the 4 tortillas, fold them over and place them in an oven dish/tray. Make sure they are placed cosily side by side
Top the tortillas with your grated cheese and cook on the top shelf for 10 minutes
Serve up with a sprinkle of coriander to garnish the enchiladas