Beef & Bean Enchiladas 

Farrah’s 10.5" Flour Tortillas
Beef mince
Diced onion
Black pinto
Red kidney beans 
Enchilada sauce - dried Guajillo peppers, cumin, garlic, salt, vegetable or chicken stock 
Mozzarella cheese 
Pico de Gallo (fresh tomato, onion, chilli & coriander)

To make a hot red enchilada sauce you need to get your hands on some dried Guajillo peppers. Cut tops off and deseed these, simmer in two cups of stock for about 15-20min. Then place the Guajillo peppers and stock into a blender or food processer and add a tsp of cumin, 2 cloves of garlic and tsp of salt, then bend. Strain blended ingredients through a sieve and this will give you a great spicy red sauce for your enchiladas.  

Brown your beef mince and diced onion, add in your beans and some of your red chilli sauce to make your filling.   

Pre heat oven to 180°C.

Use your spinach tortillas and place your beef and bean chilli on, then roll. Place these in a lightly greased dish and cover in enchilada sauce and sprinkle with mixed cheese. Bake in the oven for 20-30 minutes. 

Serve with a simple and tasty Pico de Gallo for that extra freshness.