Beef and bean enchiladas
- 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
- ¼ cup grated reduced-fat cheddar cheese
- 1 avocado, peeled, sliced
- cracked black pepper
- 4 cups mixed salad leaves, to serve
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.
Nutrition Info (per serve)
Total fat 23g
Saturated fat 7g
Dietary fibre 11g
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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