Veggie enchiladas with tomatillo sauce

Ingredients

Speciality Ingredients

  • 350g of tomatillos

Store Cupboard

  • 200ml of vegetable stock
  • 400g of tinned red kidney beans, drained and rinsed (240g drained weight)

Oils & Vinegars

  • 1 tbsp of oil

Bakery

  • 6 flour tortillas, large