Tuna & sweetcorn enchiladas

• Tinned tuna chunks2 × 145g tins
• Frozen sweetcorn150g
• Black beans1 × 400g tin
• Passata500g
• Ground cuminstore cupboard½ tsp (2.5g)
• Plain tortilla wraps8
• Mature cheddar100g

Plus salt and pepper. About £4.13 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Mix 2 drained tins tuna, 150g frozen sweetcorn, 1 drained tin black beans, ½ tsp cumin and half the 500g passata.

3. 3

   Fill each of 8 wraps with the mixture, roll up and lay seam-side down in a baking dish.

4. 4

   Pour over the rest of the passata and scatter with 100g grated cheddar.

5. 5

   Bake for 20 minutes until bubbling and golden.