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
INGREDIENT :
2 tsp olive or rapeseed oil
1 onion, finely chopped
400g beef mince
2 large garlic cloves, crushed or finely grated
2 tsp dried oregano
2 tsp ground cumin
2 tsp smoked paprika
½-1 tsp chilli powder (optional)
2 tbsp tomato purée
400g can chopped tomatoes
400g can black beans
1 vegetable or chicken stock cube
8 medium tortillas
100g mature cheddar, grated
coriander leaves, to serve
RECIPE DIRECTION :
Heat the oil in a large frying pan or saucepan over a medium-low heat and fry the onion for 6-8 mins until softened but not golden. Tip in the beef mince and continue to fry until the beef has browned, about 5 mins. Stir in the garlic and cook for 1-2 mins before stirring in the oregano, cumin, paprika and chilli powder, if using. Cook for 1 min more.
Add the tomato purée, tomatoes and black beans, including the liquid from the can of beans. Crumble in the stock cube. Stir well, then add half a can of water and bring to a simmer. Simmer for 30 mins until the sauce has thickened. Remove from the heat.
Heat the oven to 200C/180C fan/gas 6. Spoon an eighth of the beef mixture down the centre of one of the tortillas, then fold the sides in to enclose the filling. Arrange seam-side down in a large ovenproof dish, and repeat until all the filling and tortillas have been used, tucking the enchiladas next to one another snugly. Scatter the cheese over the top and bake for 15-20 mins until the cheese has melted and the tortillas are golden. Scatter over the coriander leaves to serve.
