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Photo of Beef, bean and cheese enchiladas by WW

Beef, bean and cheese enchiladas

Total Time
1 hr
20 min
40 min
These tortillas are filled with minced beef, kidney beans and cottage cheese and baked in a flavourful tomato sauce


Olive oil

1 tbs

Lean beef mince, raw

600 g

Brown onion

1 medium, finely chopped

Red capsicum

1 large, fienly chopped


2 clove(s), crushed

Ground coriander

2 tsp

Ground cumin

2 tsp

Chilli powder

¼ tsp

Tomato paste

2 tbs

Canned diced tomatoes

800 g

Fresh coriander

½ cup(s), chopped

Canned red kidney beans, rinsed, drained

1 can(s), rinsed, drained, (425g can)

Corn tortilla

12 small

97% fat-free cottage cheese

100 g, (12x35g)

Extra light cheddar cheese

cup(s), grated, (40g), grated


  1. Preheat oven to 200°C or 180°C fan-forced. Grease a 25cm x 35cm ovenproof dish.
  2. Heat half the oil in a large non-stick frying pan over medium heat. Add mince and cook, breaking up lumps, for 3–4 minutes or until browned. Transfer to a bowl.
  3. Heat remaining oil in same pan. Add onion and cook, stirring, for 5 minutes or until softened. Add capsicum and garlic and cook, stirring, for 2 minutes. Add spices and cook, stirring, for 1 minute or until fragrant. Add paste, tomatoes and 1/3 cup (80ml) water and bring to the boil. Reduce heat to low and simmer for 6–8 minutes or until thickened slightly. Stir in chopped coriander. Remove half the sauce from pan and set aside. Add mince and drained beans to pan. Cook, stirring, for 5 minutes.
  4. Heat tortillas in microwave following packet instructions. Place tortillas on a flat surface. Divide beef mixture along centre of each tortilla. Top with cottage cheese. Roll tortillas to enclose filling and place seamside down in prepared dish. Spoon reserved tomato sauce over tortillas and sprinkle with grated cheese. Bake for 15 minutes or until cheese is golden. Serve.


SERVING SUGGESTION: Avocado salsa made by combining 2 small mashed avocados, 2 finely chopped tomatoes, ½ small finely chopped red capsicum, ¼ cup finely chopped fresh coriander and 2 tablespoons lime juice.