Beef, bean and cheese enchiladas
Lean beef mince
1 medium, finely chopped
1 large, fienly chopped
2 clove(s), crushed
Canned diced tomatoes
½ cup(s), chopped
Canned red kidney beans, rinsed, drained
1 can(s), rinsed, drained, (425g can)
97% fat-free cottage cheese
100 g, (12x35g)
Reduced-fat 15% cheddar cheese
⅓ cup(s), grated, (40g), grated
- Preheat oven to 200°C or 180°C fan-forced. Grease a 25cm x 35cm ovenproof dish.
- 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.
- 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.
- 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.