Baked beef enchiladas

Name: Baked beef enchiladas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp Vegetable oil; 500 g Essential British Beef Mince; 1 red onion, finely chopped; 2 tsp Cooks’ Ingredients Barbacoa Seasoning, or to taste; 400 g essential Waitrose Red Kidney Beans In Chilli Sauce; 400 g chopped tomatoes; 4 Essential Large Tortilla Wraps; 100 g mature Cheddar, grated; 1 pack coriander, leaves only, to serve

Easy, family-friendly chilli wraps for a weeknight? Job done. Try with a quick salsa (see Cook’s tips) or some soured cream and jalapenos, if you like.

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1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

1 tbsp Vegetable oil
500g Essential British Beef Mince
1 red onion, finely chopped
2 tsp Cooks’ Ingredients Barbacoa Seasoning, or to taste
400g essential Waitrose Red Kidney Beans In Chilli Sauce
400g chopped tomatoes
4 Essential Large Tortilla Wraps
100g mature Cheddar, grated
¼ x 1 pack coriander, leaves only, to serve

Method

Heat the oil in a large frying pan or wok and cook the mince over a high heat for 5 minutes, until browned. Add the red onion and seasoning and stir fry for 2 minutes.
Mix in the beans and their sauce, then add the chopped tomatoes and simmer gently for 10 minutes, adding a splash of water if it’s looking too dry.
Preheat the oven to 200ºC, gas mark 6. Place 1/5 of the chilli mixture in the centre of each tortilla with a scattering of the cheese. Roll up and place in a small roasting tin about 26x20cm. Repeat for all 4 tortillas.
Spoon the remaining chilli over the enchiladas, then sprinkle with the remaining cheese. Bake for 8-10 minutes until melting and golden. Scatter with the coriander leaves, then serve.

Cook’s tip

Use up the rest of the coriander with a side of simple avocado salsa. Toss cubed avocado, chopped red onion, lime juice, olive oil and some dried chilli flakes along with the rest of the pack of coriander, roughly chopped. Season and serve.