QOB Veggie Enchiladas

Preheat oven to 180°C. Cook 100g dried beans until tender, about 1.5 hours; drain and set aside.

Chop 150g onion and 150g red peppers. Heat 800g cooking spray in a large skillet over medium-high heat.

Sauté onion and peppers until softened, 5 minutes. Add 1000g broccoli florets and cooked beans; cook 8 minutes.