Photo of Beef enchiladas by WW

Beef enchiladas

12
10
10
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
4
Difficulty
Moderate
Wheat tortillas are filled with a spicy beef, tomato, and bean mixture, topped with tomato sauce, and baked till golden

Ingredients

extra lean beef mince

300 g

canola oil

1 tbs

brown onion

1 small, finely chopped

garlic

1 clove(s), crushed

ground cumin

1 tsp

chilli powder

¼ tsp

canned diced tomatoes

400 g

Canned red kidney beans, rinsed, drained

1 can(s)

mini tortilla

8 mini, (8x25g), wheat

tomato passata

cup(s), (160ml)

reduced-fat 15% cheddar cheese

60 g

tomato(es)

2 medium, chopped

lebanese cucumber

1 medium, chopped

fresh coriander

cup(s), chopped

lime(s)

1 medium, to serve

oil spray

1 x 3 second spray(s)

Instructions

  1. Wheat tortillas are filled with a spicy beef, tomato, and bean mixture, topped with tomato sauce, and baked till golden
  2. Add remaining oil and onion to pan. Cook, stirring, for 5 minutes, then add garlic, cumin and chilli powder and cook, stirring, for 1 minute or until fragrant. Add tomatoes and mince, then bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until cooked. Add kidney beans and cook, stirring, until heated through.
  3. Warm tortillas following packet instructions. Place tortillas on a flat work surface and spoon one-eighth of the mince mixture down the centre of each tortilla. Roll to enclose filling, then place tortillas, seam-side down, in prepared dish. Spoon pasta sauce over centre of tortillas. Sprinkle with cheese and bake for 15–20 minutes or until tortillas and cheese are golden.
  4. Meanwhile, combine chopped tomato, cucumber and coriander in a small bowl. Serve enchiladas with salsa, lime wedges and mixed salad.

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