ENCHILADAS





Beef Enchiladas (for 6 Enchiladas)

 Ingredients:

200g Lean Beef Mince
1 onion
1 red pepper
1 clove garlic
1 tin chopped tomatoes (400g)
½ tin kidney beans in chilli sauce (200g)
1 tbsp tomato puree
200 mls water
10g fresh basil (or coriander if preferred)
1 tsp dried oregano
Chilli flakes (optional)
Salt and pepper
Olive oil
125g grated mature cheddar
6 regular size Corn & Wheat Tortillas (Old El Paso)



Heat a frying pan and add a drizzle of olive oil then brown the mince in the pan, breaking it up with a wooden spoon.  Add a pinch of salt and cook over medium heat for 4-5 minutes.

Meanwhile, chop the onion, garlic and pepper into very small dice.  When beef is cooked tip it onto a plate and set aside.

Add another drizzle of oil to the pan and add the onion, garlic and pepper and cook gently to soften.  Meanwhile chop the basil (including stalks).

Once onion, garlic and pepper are softened add the browned meat to the pan with the tomato puree, half the tin of tomatoes (save the rest for later) and the beans in chilli sauce.  Stir and add the basil, oregano, chilli (if using), and the 200mls of water.  Season well with salt and pepper and leave to simmer for 10-15 mins until thickened to a chilli-like consistency.

Once done, divide the cooked beef mixture between the Tortillas and sprinkle in half the cheese (keep the rest for the topping), roll up and place side-by-side, seam-side down, in a an oiled shallow oven-proof dish.  Spoon over the remaining tomatoes and then the remaining cheese. 

Cook 15 minutes in a preheated oven (200c/Gas 6) then serve with a salad on the side.
(Note: you can make a vegetarian version of this dish by adding more tinned beans of your choice and omitting the beef mince)

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