© J Sainsbury plc 2020
Beef enchilada
Originally from Mexico, enchiladas are hugely adaptable to whatever you fancy or have to hand: chicken, fish or vegetable fillings, as you like. The mince here minimises prep time and maximises convenience, and it’s delicious. You could serve this with a salad, but as a one dish supper as is, it’s hard to beat.
-
Ready in 1 hour 10 minutes
-
Cooking time 40 minutes
-
Prep time 30 minutes
-
Serves 4
Ingredients
- 2 tbsp olive oil
- 300g lean beef mince
- 2 tbsp tomato puree
- 400g tinned black beans, drained
- 2 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp cider vinegar
- 1 tsp honey
- 400g tomato passata
- 2-4 tbsp chipotle paste (can be hot, so to your taste)
- 70g cheddar cheese
- 60g reduced fat sour cream
- Small bunch coriander, finely chopped
- 4 large or 8 small tortilla wraps
Method
-
1
Cook the beef mince in 1 tbsp oil in a large frying pan over a moderate heat for 5-10 minutes until beginning to brown and cook through. Season with a little salt and pepper. Stir through the tomato puree and black beans, slightly mashing the beans, and put to one side in a bowl
-
2
Add the remaining oil to the pan and cook the onion and garlic over a moderate heat for 10 minutes until soft. Add the oregano and cumin to the pan and cook for 1 minutes, then stir in the vinegar, honey and tomato, and cook for 5-10 minutes until rich and thick, adding salt, pepper and chipotle paste to taste. Add 250ml of water and simmer for 2 minutes
-
3
Preheat the oven to 200°C
-
4
Stir ¼ of the sauce onto the base of a 1 litre oven dish. Dry fry the tortillas for 30 seconds on each side over a high heat and cover with a tea towel
-
5
Stir another ¼ into the sauce into the beef mixture and use this mixture to stuff the tortilla wraps, then roll them up and place on top of the sauce in the oven dish
-
6
Pour over the remaining sauce and top with the cheese and spoonfuls of the sour cream
-
7
Bake for 30 minutes until golden and bubbling. Rest for 5 minutes before topping with coriander to serve
