Tomato Enchiladas 

'This simple recipe is adapted from Marcussamuelsson.com'

Ingredients:

For the tomato sauce:

1 tbsp olive oil

2 garlic cloves, peeled and finely sliced

1 large can diced tomatoes

1 lime

sea salt and freshly ground black pepper

For the Enchiladas:

1 tbsp olive oil

1 fresh red chilli, seeded and minced

2 red bell peppers, seeded and diced

1 bunch swiss chard leaves

2 limes

2 ripe avocados

8 corn tortillas

1 cup grated Manchego cheese

Method:

Preheat oven to 400 degrees

Heat a tbsp of olive oil in a medium saucepan on medium heat

Add the garlic and saute for a couple of minutes until lightly golden

Add the tomatoes and juice of one lime

Bring to a boil, then turn the heat and simmer for 10 minutes, until the sauce is thickened. Season to taste with salt and pepper

Heat another tbsp. of olive oil in a nonstick frying pan over medium heat

Add the chilli pepper and bell peppers to the pan and saute for 5-7 minutes or until tender

Add in the swiss chard and saute until wilted. Season to taste with salt and pepper

Halve, peel and pit the avocados

Chop the flesh and mash it with the juice of lime and a pinch of salt and pepper

Stir in the bell pepper/swiss chard mix

Put half of the tomato sauce in a medium size oven-proof dish

Heat the tortillas according to package directions

Split the filling evenly among the tortillas and roll up, placing seam side down in the pan

Top with the remaining sauce and the Manchego cheese and then bake for 15 minutes or until golden crisp on top