Recipe: Mexican Enchiladas
INGREDIENTS
- 6 tortilla wraps
- 500g lean beef mince
- 1 onion
- 410g can black kidney beans
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour
- 410g can of crushed tomatoes
- 2 tsp. chilli powder
- 1 tsp. dried oregano
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1tbs. sugar
- Salt and pepper to taste
- 250ml sour cream
- 2 fresh tomatoes
- 1 small green pepper
- 200g mozzarella
- 1 cup water
METHOD
FILLING:
1. In a heavy based saucepan use 1tsp. of oil and fry half the onion (diced).
2. Add the mince and cook until browned, season with salt and pepper to taste.
3. Drain the can of beans and add to the mince mixture.
4. stir thoroughly and set aside.
SAUCE:
1. Heat the remaining oil in a pot.
2. Add the flour and whisk until well combined.
3. Stir in the can of tomato, chilli powder, oregano, cumin, garlic powder and sugar.
4. Stir until combined and then add 1 cup of water.
5. Bring to the boil and simmer for 10 minutes until thickened.
COMBINE:
1. Add 1 cup of the enchilada sauce to your mince mixture and combine thoroughly.
2. Divide the mince mixture between the six wraps and roll them up.
3. Place all 6 filled wraps side by side in an oven-proof dish and spoon over the remainder of the enchilada sauce.
4. Cover with the grated mozzarella and place it in the oven for 30 minutes at 180 degrees Celsius.
SALSA:
1. Dice the remainder of the onion, fresh tomatoes and the green pepper and combine.
LASTLY:
1. Once the enchiladas are cooked, garnish them with a few spoons of the salsa and a generous dollop of sour cream.
Enjoy!
