Chilli Beef Enchiladas
Prep time: 5 min
Cook time: 40 min
Servings: 2
Ingredients
- 450 grams Potato
- 1 bunch(es) Coriander
- 1 unit(s) Red Chilli
- 2 unit(s) Garlic Clove
- 1 pack(s) Black Beans
- 240 grams Beef Mince
- 1 sachet Mexican Spice
- 1 sachet Tomato Puree
- 1 sachet Red Wine Stock Paste
- 60 grams Cheddar Cheese
- 60 grams Chorizo
- 24 grams Plain Flour
- 150 grams Sour Cream
- 4 unit(s) Super Soft Tortilla with Whole Wheat
- 1 unit(s) Avocado
- 1 unit(s) Lime
- 1 unit(s) Bell Pepper
- 150 milliliter(s) Water for Beef
- 200 milliliter(s) Water for the Sauce
Method
- Preheat your oven to 200°C.
- Chop the potatoes into 2cm wide wedges (no need to peel).
- Halve the pepper and discard the core and seeds. Thinly slice and chop into 1cm pieces.
- Roughly chop the coriander (stalks and all).
- Halve the chilli lengthways, deseed then finely chop.
- Peel and grate the garlic (or use a garlic press).
- Drain and rinse the black beans in a colander and pop half of them into a bowl. Mash with a fork until broken up. Add the whole beans to the bowl and set aside.
- Meanwhile, pop the wedges on a large baking tray in a single layer.
- Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins.
- Turn halfway through cooking.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, add the pepper. Stir-fry until starting to colour, 3-4 mins.
- Once the pepper has coloured, add the beef mince to the pan, season with salt and pepper.
- Cook until browned, 5-6 mins.
- Once browned, stir in the Mexican spice, garlic and tomato puree and cook for 1 minute.
- Pour in the water, black beans (whole and mashed) and the red wine stock paste.
- Stir to dissolve the stock pot, bring to the boil and simmer until the mixture is nice and thick, 10-12 mins, stirring occasionally.
- Wash your hands after handling raw meat.
- Meanwhile, grate the cheese.
- Heat a drizzle of oil in a saucepan on medium-high heat.
- Once hot, add the chorizo and fry until golden, 3-4 mins.
- Stir in the flour and cook until it forms a paste consistency, 1-2 mins.
- Gradually, stir in the water (see ingredients for amount) and bring to the boil - it will thicken into a thick, paste-like sauce, 1-2 mins.
- Stir in the Cheddar, chilli (add less if you don’t like heat), half the coriander and half the soured cream. Remove from the heat.
- Taste and season the beef with salt and pepper if needed.
- Lay the tortillas on a board (2 per person), spoon the beef mixture down the centre of each then roll them up to enclose the filling.
- Drizzle a little oil over the bottom of an ovenproof dish, lay in the wraps.
- Pack them snugly, side by side, with the folded edge underneath so they don’t unroll.
- Spoon the cheese sauce over the top in dollops, spread out evenly. Bake on the top shelf of your oven until golden, 8-10 mins (move the wedges to the bottom shelf).
- Halve the avocado and and remove the stone. Use a tablespoon to scoop out the flesh into a bowl and mash with a fork.
- Zest and halve the lime. Squeeze half the lime juice into the bowl with the avo, season with salt and pepper and mix well.
- Stir the lime zest into the remaining soured cream and stir together.
- Serve the enchiladas with the wedges on the side, dollops of guac and sour cream and the remaining coriander.
- Cut any remaining lime into wedges to serve alongside.