Beef Enchiladas
- Beef mince 12% 250 g
- Can of plum tomato 1 pce
- Onion 1 sm
- Vegetable oil 3 tbs
- Tomato paste 1 tbs
- Black beans 5 tbs
- Sweetcorn 5 tbs
- Salt 1 tsp
- Oregano 1 tbs
- Paprika 1 tbs
- Water 100 ml
- Wrap 2 pce
- Cheddar cheese 60 g
- Yoghurt 5 tbs
Take a large skillet add in the vegetable oil along with the finely chopped onion. Cook until the onions are soft.
Next add in the beef mince. By using your wooden spoon break up the meat and brown it for about 5 minutes on low heat.
Once the beef mince has browned add in the canned plum tomato, tomato paste, seasonings, water, sweetcorn, and black beans.
Continue cooking the mince on low heat for 30 minutes, stirring every 5-7 minutes.
Preheat the oven to 190 Celcius degrees. Grate some cheese and set it aside for later.
Take an ovenproof dish spray it with some nonstick spray or oil. Take the two wraps add in three large tablespoons of mince mix and a handful of cheese. Grab the two sides of the wrap fold it into the middle. Next, grab the top part, fold it into the middle, and roll it up. Repeat the same with the other wrap.
Place them into the tray add 4 tbs of yoghurt and a large handful of cheese on top. Place it into the oven for 10-14 minutes or until the cheese turns golden brown. Serve with fresh lime and coriander.