QOB Veggie Enchiladas

Preheat oven to 180°C. Spray a 9x13 inch baking dish with cooking spray.

Chop 1000g broccoli into florets and cook in boiling salted water 4 minutes until tender-crisp; drain well.

Dice 150g onion and 150g red bell pepper. Sauté with 100g cooked dried beans in a large skillet 5 minutes.