Mexican BEEF & Bean Enchiladas

Farrah’s Wraps or Tortillas. We use 6” or 8” Tortillas
Olive oil
Onion, finely diced
Minced garlic
Lean beef mince
Black beans
Mexican spices (paprika, cumin, dried oregano)
Tomato passata
Grated cheese

Pre heat oven to 200°C fan-forced.

Heat oil in a large pan over a medium-high heat. Add onion, garlic and capsicum and sauté until soft, about 3 minutes.

Add the mince and the Mexican spices, stir until mince has broken up and started to brown. Add the black beans and ½ of the tomato passata until the mince is cooked through and sauce has started to thicken. Season with salt and pepper to taste.

Place the tortillas on a flat surface and spoon filling evenly down the middle of each tortilla. Roll them up and place seam side down, side by side in a baking dish so they’re nice and snug. Pour the remaining tomato passata over the enchiladas and top with grated cheese.

Bake the enchiladas until cheese is melted and golden, about 15 minutes.