Spicy Beef Enchiladas

These enchiladas are absolutely delicious. If you follow the recipe as is, they are in no way diet-friendly (although I have to say, they are definitely worth the indulgence!) but a couple of little tweaks, such as substituting Turkey mince instead of Beef and low-fat cooking spray instead of Olive Oil, would make them a little easier on the waistline. 


Ingredients

Serves Two

• 250g Beef Mince (or substitute with Turkey Mince for a low fat option)
• 1 Onion
• 1 tablespoon Mexican Spice
• 200g Kidney Beans
• 250g Tomato Passata
• 4 Wholemeal Tortillas
• 4 tablespoons grated Cheddar Cheese
• Olive Oil

To Serve

• 3 tablespoons Sour Cream
• ½ Lime
• Mixed Salad

Method

1. Heat your oven to 200 degrees, about 180 in a fan-assisted oven.
2. Heat two teaspoons of Olive Oil in a frying pan and add the mince. Brown off the meat and then remove from the pan and set aside.
3. Peel and chop the onion into thin half-moons. Heat one tablespoon of Olive Oil in the used frying pan and cook the onions for about six minutes before adding the Mexican spice to taste.
4. Meanwhile, mash the kidney beans in a bowl, retaining a few whole ones to vary the texture.
5. Once the onions have cooked, add the mashed kidney beans. Stir together and then add the mince back into the frying pan. Mix in the passata, as well as ¼ teaspoon salt and about 50g water. Leave the mixture to bubble on a low heat until it has thickened and then remove from the heat.
6. Divide the mixture amongst the four tortilla wraps and roll up, placing them in an oven-proof baking dish and topping with the grated cheese.
7. Cook in the oven for about five minutes or until the cheese is golden and bubbling.

To Serve

Mix the sour cream with the zest and juice from half the lime and season with black pepper to taste.

Serve the enchiladas with the sour cream and a salad.

Buen Provecho!

Recipe adapted from Hello Fresh's recipe for Quickfire Beef Enchiladas with Homemade Ranchero Beans