Ingredients
- 400g beef mince
- 410g can kidney beans
- 2 teaspoons Italian herbs
- 1 onion, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 8 medium tortillas
- 410g can chopped tomatoes
- 2 tablespoon tomato purée
- 100g mature cheddar, grated
- 2 tsp olive oil
- ½-1 teaspoon chilli powder (optional)
- 2 large garlic cloves, crushed or finely grated
- 1 vegetable or chicken stock cube
- coriander leaves, to serve
Method
1. Heat the oil in a large frying pan or saucepan over medium-low heat and fry the onion for 6-8 mins until softened but not golden.
2. Tip in the beef mince and continue to fry until the beef has browned for about 5 minutes. Stir in the garlic and cook for 1-2 mins before stirring in the Italian herbs, cumin, paprika and chilli powder. Cook for 1 minute more.
3. Add the tomato purée, tomatoes and black beans, including the liquid from the can of beans. Crumble in the stock cube. Stir well, then add half a can of water and bring to a simmer. Simmer for 30 minutes until the sauce has thickened. Remove from heat.
4. Heat the oven to 200 °C/180 °C.
5. Spoon an eighth of the beef mixture down the centre of one of the tortillas, then fold the sides in to enclose the filling. Arrange seam-side down in a large ovenproof dish and repeat until all the filling and tortillas have been used, tucking the enchiladas next to one another snugly. Scatter the cheese over the top and bake for 15-20 minutes until the cheese has melted and the tortillas are golden. Scatter over the coriander leaves to serve.
Source: https://www.bbcgoodfood.com/recipes/beef-enchiladas
