Mexican enchiladas

1.In a large frying pan, heat oil on medium. Sauté onion for 3 minutes or until soft. Add mince and cook, stirring, to break up lumps, for 5 minutes or until browned. Add beans, tomatoes and tomato paste, cooking for 5 minutes or until heated through. Cool.

2.Preheat oven to moderate, 180°C. Grease a 30cm x 20cm ovenproof dish. Spoon half the salsa over base of the prepared dish.

3.For each enchilada, place a tortilla on a flat surface. Top with an eighth of the beef mixture, roll to enclose and form a log. Place seam-side down in prepared dish. Repeat to make 8 in total. Top with remaining salsa and cheese, then bake for 25 minutes or until bubbling and golden. Sprinkle enchiladas with coriander and paprika. Serve with mixed salad.