Cheesy Beef Enchiladas

Nutrition per serve

Ingredients

• 1pcs carrot
• 1clove garlic
• 1bunch coriander
• 1pcs tomato
• 1pcs avocado
• 300g corn kernels
• 300g lean beef mince
• 10g Tex-Mex seasoning
• 50g tomato paste
• 400g diced tomatoes
• 6pcs flour tortillas
• 50g shredded cheese mix
• 10ml olive oil
• 15ml red wine vinegar
• 1ml sugar
• 1pcs olive oil spray
• 15ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see cooking tip). Coarsely grate the carrot. Crush or finely chop the garlic. Coarsely chop the coriander, including the stems. Coarsely chop the tomato and avocado. Drain and rinse the corn.
2. Step 2 — Start mince filling
   Heat 2 tsp olive oil in a large frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Reduce the heat to medium, then add the carrot and garlic. Cook, stirring, for 2-3 mins until the carrot is softened. Add the Tex-Mex seasoning and half the tomato paste* and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Finish mince filling
   Add the coriander, canned tomatoes, 60ml (¼ cup) water, 1 tsp red wine vinegar and ¼ tsp sugar and bring to a simmer. Cook for 2-3 mins until thickened. Taste, then season with salt and pepper.
4. Step 4 — Fill enchiladas
   Meanwhile, preheat the grill to medium-high. Line an oven tray with foil and spray with olive oil. Spoon the mince filling along the centre of each tortilla and roll up to enclose. Put on the lined tray, seam-side down, in a single layer (it's best if they fit snugly).
5. Step 5 — Grill enchiladas
   Spray the enchiladas with olive oil, then scatter the cheese over the top. Grill for 6-7 mins until golden.
6. Step 6 — Make salsa and serve
   While the enchiladas are grilling, combine 1 tbs extra virgin olive oil and 2 tsp red wine vinegar in a bowl and season with salt and pepper. Add the tomato, avocado and corn and stir to combine. Divide the enchiladas among plates and serve with the salsa.

Allergens

Sulphites, Gluten, Wheat, Milk