Beef and bean enchiladas
Nutrition Info.(per serve)
- olive oil spray
- 400g lean beef mince
- 420g can Mexican-style beans (see tip)
- 4 cups baby spinach
- 400g can no-added-salt chopped tomatoes
- 4 x 20cm wholegrain tortillas
- 1/4 cup grated reduced-fat cheddar cheese
- 1 avocado, peeled, sliced
- cracked black pepper
- 4 cups mixed salad leaves, to serve
Total fat 23g
Saturated fat 7g
Dietary fibre 11g
1 Place a large baking dish (approximately 20cm x 30cm) in oven and preheat to 200°C.
2 Spray a non-stick frying pan with oil and place over medium-high heat. Cook mince, stirring, for 2 minutes, or until just browned. Add beans, spinach and half the tomatoes. Cook for a further 2 minutes, or until heated through.
3 Remove baking dish from oven and spray with oil. Fill and roll each tortilla with a large spoonful of beef and bean mixture and place side-by-side in prepared baking dish. Spoon over remaining tomatoes and sprinkle with cheese.
4 Bake enchiladas for 10–15 minutes, or until heated through and cheese is melted. Top with sliced avocado, season with pepper and serve with salad leaves.
Make it gluten free: Check Mexican-style beans are gluten free and use gluten-free tortillas.
Find Mexican-flavoured beans in the baked bean aisle of supermarkets. You can use four-bean mix if you prefer.
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