Chicken & Bean Enchiladas

Ingredients

• 1 can of diced tomatoes (14 oz can)
• 1/2 cup (125ml) chicken stock
• 1 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli pepper) or to taste
• salt & pepper, to taste
• 1/2 spray olive oil
• 1/2 onion, diced
• 1/2 red bell pepper, deseeded & diced
• 175g ground chicken
• 1/2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli pepper)
• 1/4 cup (30g) frozen corn kernels
• 1/4 can of black beans (14 oz can), drained & rinsed
• 2 spinach tortillas or wraps, small (1 1/2 oz ea) (or gluten free) or wholegrain tortillas
• 1/2 cup (60g) cheddar cheese, grated
• 2 sprigs of fresh cilantro, leaves picked