Friday, July 1, 2011



INGREDIENTS:        ( serves  4  )
1  onion
2  cloves garlic
2  tbsp olive oil
500  g  beef mince
1  can red kidney beans
1  can  sweetcorn kernels
Salt and pepper
1  tsp  chilli powder
2  tomatoes
200  ml tomato salsa
6  large tortillas
150  g  cheddar cheese
300  ml sour cream

  • Preheat the oven to 200c. Dice the onion and garlic. Heat the oil and fry the mince, breaking it up to brown right through.
  • Add the onion and garlic and fry briefly. Drain the beans and sweetcorn kernels and add to the mince. Season with salt, pepper and chilli powder.
  • Wash, quarter and deseed the tomatoes. Dice the flesh of half a tomato very finely. Cut the rest of the tomatoes into large cubes and add all the tomato to the mince mixture. Add the salsa and mix well.
  • Fill the tortillas with 2/3 of the mince mixture, roll up and cut in half. Spread the remaining mince mixture in the base of a shallow baking dish and place the filled tortillas on top.
  • Finely grate the cheese and mix with the sour cream. Spread on top of the enchilada and bake in the preheated oven for about 30 minutes.
TIPS :  An easy, homemade salsa verda adds an alternative tangy kick of these hearty enchiladas. Bring a medium pot of salted water to a boil. Add 450 g tomatillos, 3 jalapenos and the wedges of 1 large onion, cover and simmer until tender for about 10 minutes. Drain well and transfer to a blender along with 1/3 cup of coriander. Puree until just slightly chunky and season to taste with salt.

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