Turkey enchiladas

Heat oven to 200C/180C fan/gasoline 6. Heat many of the oil in a colossal non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring on a common basis and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.

Lift to a soft simmer and cook dinner for 10 mins, stirring on a common basis. Eradicate from the heat and sprint in the lime juice and coriander. Season successfully.

Frivolously grease a shallow ovenproof dish with the closing oil. Put 1 tortilla in the dish and top with just a few generous spoonfuls of the turkey mixture. Roll up and push to 1 facet of the dish. Repeat with the opposite tortillas, then spoon any closing turkey mixture down the aspects of the dish.

Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and lend a hand with a salad.