Beef and Bean Enchiladas


Serves 6-8

For the filling:
2 Tbs olive oil
500g beef mince
1 large onion
1 red pepper, chopped
1 yellow pepper, chopped
2 Tbs smoked paprika
2 Tbs tomato paste
2 Red chillies
1 tin chopped tomatoes
1 Tbs sugar
1 tin red kidney beans, drained and rinsed
Salt and Pepper

For the sauce:
500ml tomato juice
1 tsp cayenne pepper
2 Tbs chopped coriander
Salt and pepper

To assemble:
8 tortilla wraps
1 cup grated mozzarella cheese

To serve:
Sour Cream



Brown the mince in the oil.
Add onions and peppers then sauté until the vegetables are translucent.
Add the smoked paprika, tomato paste, chillies, tomatoes and sugar then simmer on a low heat for 10 minutes.
Stir in the beans, then season to taste and set aside.
Preheat oven to 180C.

Make the sauce by stirring together all the ingredients.

Divide the filling between the 8 tortillas, then roll and fold each one to encase the filling.

Pour a third of the sauce into the bottom of an oven dish, then place the enchiladas on top.

Pour the remaining sauce over the top then sprinkle with cheese.

Bake in a preheated 180C oven for 25 minutes until the sauce is bubbling and the cheese is melted and browned.

Serve with guacamole, a dollop of sour cream and a scattering of fresh coriander.