Red kidney bean enchiladas

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 1 red pepper, cut into strips
• 1 clove garlic, crushed
• ½ teaspoon hot chilli powder
• 1 teaspoon ground cumin
• 400g tin chopped tomatoes
• 400g tin red kidney beans, drained and rinsed
• 8 wholemeal tortillas
• 1 red onion, chopped
• 2 tomatoes, chopped
• 80g iceberg lettuce, cut lengthways into strips
• 50g reduced-fat Cheddar cheese, grated