Serve enchiladas for a Mexican-inspired family feast. Stuffed with beef mince and black beans and topped with melted cheese, they're a guaranteed crowd-pleaser
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 3, minced garlic cloves
- 500g beef mince
- 1 teaspoon red chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400g tinned chopped tomatoes
- 1 beef stock cube
- 100ml water
- 8 small tortillas
- 150g, grated cheddar cheese
- a small bunch, chopped fresh coriander
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Heat the olive oil in a large frying pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the beef mince to the pan. Cook the mince, breaking it up with a wooden spoon, until it is browned all over. This should take about 8 minutes.
Stir in the red chilli powder, ground cumin, and ground coriander, ensuring the spices coat the beef evenly. Cook for another 2 minutes until the spices are aromatic.
Add the tinned chopped tomatoes, crumble in the beef stock cube, and pour in the water. Stir everything together, bring to a simmer, and let it cook for 10 minutes until the sauce thickens slightly.
Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Lay a tortilla flat, spoon some beef mixture along the centre, roll it up, and place it seam-side down in a baking dish. Repeat with the remaining tortillas and beef mixture.
Sprinkle the grated cheddar cheese evenly over the filled tortillas. Place the dish in the preheated oven and bake for 15-20 minutes until the cheese is melted and golden. Garnish with chopped fresh coriander before serving.
