Name: Spicy mince and bean enchiladas with tomato salsa
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 500 gram turkey or chicken mince; 1 onion, chopped; 2 garlic cloves, crushed; 2 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon chilli powder (or to taste); 700 millilitre bottle tomato passata; 400 gram can cherry tomatoes; 425 gram can black beans, drained, rinsed; 10 flour tortillas; 1 cup grated tasty cheese; sour cream, coriander leaves, guacamole, hot sauce, lime wedges to serve; Salsa; 200 gram punnet cherry tomatoes, quartered; 1/2 bunch coriander leaves; 2 spring onions, sliced; juice of 1 lime

Spicy mince and bean enchiladas with tomato salsa

Searching for a speedy, flavourful weeknight winner? Look no further than this spicy enchilada recipe. Packed with hearty mince and beans and served with refreshing salsa, this dish is sure to delight

Serves 6

Prep

30M

Cook

35M

Total

1H 5M

This recipe first appeared in Woman’s Day.

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Ingredients

1 tablespoon olive oil

500 gram turkey or chicken mince

1 onion, chopped

2 garlic cloves, crushed

2 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon chilli powder (or to taste)

700 millilitre bottle tomato passata

400 gram can cherry tomatoes

425 gram can black beans, drained, rinsed

10 flour tortillas

1 cup grated tasty cheese

sour cream, coriander leaves, guacamole, hot sauce, lime wedges to serve

Salsa

200 gram punnet cherry tomatoes, quartered

1/2 bunch coriander leaves

2 spring onions, sliced

juice of 1 lime

Method

1.In a large frying pan, heat oil on high. Brown mince for 5-6 minutes, breaking up lumps. Remove from pan.

2.In the same pan, sauté onion for 3-4 minutes until tender. Add garlic, oregano, cumin and chilli powder, cooking for 1-2 minutes. Stir in passata and bring to the boil. Simmer for 5 minutes. Reserve 1 cup of sauce and set aside.

3.Return mince to sauce in pan with tomatoes and black beans. Simmer for 5 minutes.

4.Spoon mince mixture down the centre of each tortilla. Roll up to enclose filling. In a large, oven-proof dish, arrange side by side. Pour reserved sauce over and sprinkle with cheese.

5.Preheat oven to hot, 200°C. Bake for 15-20 minutes until cheese melts.

6.For the salsa: In a small bowl, combine all ingredients. Season.

7.Serve enchiladas topped with salsa, sour cream, coriander leaves, guacamole, hot sauce and lime wedges.

Jennene Plummer