Ingredients
1 can (415g) 5 bean mix or kidney beans
rinsed and drained
1 tbsp oil
500g pork mince or strips
1 small brown onion
chopped
1 carrot
finely grated
1 zucchini
finely grated
1/2 capsicum
finely chopped
1 tsp cumin
2-3 cloves garlic
minced or finely chopped
1 small tin (125g) corn kernels
2 cans (400g each) diced tomatoes
1 tsp Mexican chilli powder
1 tsp coriander
1 small flour tortillas
3/4 cup (75g) grated tasty cheese
1 cup mild salsa
optional
sour cream and salad
to serve
Equipment
- 1 casserole dish
- 1 fork or potato masher
- 1 frypan
- 1 microwave
Instructions
- Preheat oven to 180°C (170°C fan-forced). Grease a shallow casserole dish and set aside.
- Tip your rinsed and drained beans onto a plate and mash roughly with a fork or potato masher.
- Add oil to a hot frypan and then beans, pork mince, onion, carrot, zucchini, capsicum, cumin, garlic and corn. Fry in oil on a medium heat until lightly browned and veggies are soft.
- Add the tinned tomatoes and turn the heat down. Simmer until sauce thickens a little.
- Reserve a portion of the mixture in a bowl for the kids' enchiladas. For the adults, add the chilli powder and coriander to the remaining mix in the frypan. Continue cooking for another 5 minutes and then leave to cool slightly.
- Warm your tortillas for 30 secs in the microwave and put on a plate. Place a few spoons of meat and bean mix along the length of the tortilla and sprinkle with cheese. Fold the tortilla and place in a small, greased casserole dish. Repeat with remaining ingredients. Top enchiladas with extra salsa, if desired, and an extra sprinkle of cheese.
- Bake in a moderate oven for 20 minutes or until brown and crispy.
Notes
Tip
These enchiladas are very filling; young kids will probably only be able to eat half an enchilada.
Tip
Get the kids involved with putting this dish together – they will love to sprinkle the cheese and fold the tortilla.
Tip
Serve with a dollop of sour cream and some mashed avocado.
