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Beef enchiladas topped with cheese and avocado and chilli

Beef Enchiladas

This Easy Beef Enchiladas recipe is a delicious and tasty midweek dinner. This recipe uses minced beef, a healthy tomato based red sauce, all rolled in your favourite wraps and topped with cheese. It can be made ahead and frozen and can easily be made Slimming World friendly.

Course Main Course
Cuisine Family Food
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 426 kcal

Ingredients

  • 800 g Minced Beef I used 5% fat
  • 2 Medium Onions Peeled and chopped
  • 4 Cloves Garlic Peeled and chopped, or frozen ready prepared
  • 1 tbsp Paprika
  • 1 tbsp Ground cumin
  • 1 tbsp Dried oregano
  • 1 tsp Dried chilli flakes
  • 1.5 kg Passata
  • 2 Peppers Deseeded and chopped into small cubes
  • 480 g Canned Kidney beans (2 Cans) Drained and rinsed
  • Salt and freshly ground black pepper
  • 8 Small soft tortilla wraps
  • 200 g Cheese Grated

To serve: (Optional)

  • Spring Onions Chopped
  • Red Chillies Chopped
  • Avocado Chopped
  • Natural Yoghurt

Instructions

  1. Preheat the oven to 180C fan (200c conventional). 

  2. Heat the olive oil in a large saucepan and add the minced beef, cook for around 5 minutes until the beef has browned.

  3. Add the onions, garlic, paprika, cumin, oregano and chilli. Cook for about 5 minutes on a low heat until and the onions are almost cooked through, coloured and fragrant.

  4. Pour in around 800g of the passata, add the kidney beans and peppers and turn up the heat to medium, put a lid on the pan and cook for a further 15 minutes.

  5. Lay the tortillas out and share the mixture evenly between them. Put half of the remaining passata on the base of a baking dish and spread out.

  6. Roll each tortilla up and place on top of the thin layer of sauce, being sure that the open end is at the bottom, so the weight of the tortilla keeps them shut.

  7. Spoon the remaining passata over the top and sprinkle on the cheese.

  8. Bake for about 15 - 20 minutes until the inside of the enchiladas is hot and the cheese has melted.

  9. Enjoy!

Recipe Notes

  • This recipe made enough to serve 8 (so I make it as two dinners worth, but you could make 4 dinners if there's only 2 of you!) if you need less you can simply half or quarter the recipe. 
  • I find a mixture of Red Leicester and Mozzarella gives the best cheesiness and also looks good.
  • To make spicy beef enchiladas add one or two (depending on taste) deseeded and chopped red chillies when frying you onion and garlic. 

 

  • STORAGE: This freezes really well for an even quicker meal on busy evenings. Just cover well and freeze before baking. The tortilla wraps can go a little bit softer, to avoid this  just freeze the sauce/filling and then assemble the defrosted filling with fresh wraps on the day you want to serve them.

 

 

 

Nutrition Facts
Beef Enchiladas
Amount per Serving
Calories
426
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
91
mg
30
%
Sodium
 
435
mg
19
%
Potassium
 
1479
mg
42
%
Carbohydrates
 
32
g
11
%
Fiber
 
8
g
33
%
Sugar
 
12
g
13
%
Protein
 
33
g
66
%
Vitamin A
 
2650
IU
53
%
Vitamin C
 
60.9
mg
74
%
Calcium
 
273
mg
27
%
Iron
 
7.7
mg
43
%
* Percent Daily Values are based on a 2000 calorie diet.