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Chickpea Corn Enchiladas

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Serves: 4
1 tablespoon olive oil
1 small white onion, chopped coarsely
1 clove garlic, crushed
1 teaspoon sweet paprika
1/2 teaspoon ground chilli powder
1 teaspoon ground cumin
400g can tomato puree
300g can chickpeas, rinsed, drained
1 tablespoon coarsely chopped fresh coriander
8 corn tortillas
1 small red onion, chopped coarsely
1 medium tomato, chopped coarsely
1 small avocado, chopped coarsely
1/2 cup coarsely grated cheddar
1/2 cup loosely packed, finely shredded iceberg lettuce

Heat oil in medium saucepan; cook onion and garlic, stirring, until onion softens. Add spices; cook, stirring, 2 minutes. Add puree. Bring to a boil then reduce heat; simmer, stirring occasionally, 5 minutes. Add chickpeas and coriander; cook, stirring, until hot.

Heat tortillas according to manufacturer's instructions.

Divide chickpea mixture and remaining ingredients among tortillas, fold enchiladas to enclose filling.

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