Beef and Bean Enchiladas

Nutrition per serve

Ingredients

• 2pcs onion
• 2pcs tomato
• 2clov garlic
• 380g black beans
• 300g lean beef mince
• 20g smoky barbecue seasoning
• 2pcs flour tortillas
• 15ml olive oil
• 30ml barbecue sauce
• 1pcs olive oil spray (optional)

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Thinly slice the onions. Cut the tomatoes into 1cm chunks. Crush or finely chop 2 garlic cloves. Drain and rinse the beans.
2. Step 2 — Brown beef
   Heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the onion, stirring occasionally, for 6-7 mins until softened. Increase the heat to high. Add the beef mince and garlic and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
3. Step 3 — Add beans
   Add the beans, barbecue seasoning, 2 tbs barbecue sauce and 125ml (½ cup) water to the beef and stir to combine. Bring to the boil, then reduce the heat to medium-high and cook, stirring occasionally, for 8 mins or until thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Bake enchiladas
   Put the tortillas on a clean work surface (see Feed A Crowd). Spoon the beef and bean filling down the centre of each tortilla and roll to enclose. Put on the lined tray, seam-side down, and spray or brush with olive oil. Bake for 10 mins or until golden.
5. Step 5 — Serve up
   Scatter the tomato over the enchiladas, divide among plates and enjoy!
6. Step 6 — Feed A Crowd
   Feeding a large crew usually means lots of prep, so ask others to help out with filling and rolling the tortillas.

Allergens

Sulfit, Gluten, Wheat