Enchiladas:
In two pans, fry off some onions, garlic and chilli until soft. Add red peppers to one pan. Then add a tin of pinto beans. Swoosh around for a bit then mash the beans. Let them bubble, then mash again. Do this a couple more times (well, as often as you feel like. Generally I just do it just once ). To the other pan add a tin of chopped tomatoes. Let it simmer until it's reduced a bit. Add some tomato puree if you want. To both pans add some chopped coriander.
Grate some mature cheddar cheese (I do lots!)
Take your tortilla wrap, put a dollop of beans in the middle, throw on a handful of cheese. Roll it up. Put it in an ovenproof dish. Do lots of others.
Pour the tomato mix over the enchiladas. Top with the grated cheese. Bake in a pre-heated 160 oven until you think it's done - the cheese will be brown, the tomatoes bubbling and the bits of tortilla left uncovered will be crispy.
It's done! Green salad to accmopany. Also some guac, sour cream, tomato salsa. And lots of red wine.
(BTW you can fry the tortillas first before using them - that's what the recipe says you should do, actually. But when I did this I found that a) it quadrupled the calorie content and b) I couldn't fold them then, because they were all hard. Perhaps there's a knack to it.)
(NB Shopbought good quality guac is fine, but salsa HAS to be homemade! Chopped skinned tomatoes, chilli, coriander, onion if you want.)