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Photo of Beef enchiladas by WW

Beef enchiladas

Total Time
1 hr 15 min
20 min
55 min
Wheat tortillas are filled with a spicy beef, tomato, and bean mixture, topped with tomato sauce, and baked till golden


Extra lean beef mince, raw

300 g

Flour tortilla(s)

8 small, (8 x 25g)

Canola oil

1 tbs

Brown onion

1 small, finely chopped


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)

Tomato passata

cup(s), (160ml)

Extra light cheddar cheese

60 g


2 medium, chopped

Lebanese cucumber

1 medium, chopped

Fresh coriander

cup(s), chopped


1 medium, to serve

Oil spray

1 x 3 second spray(s)


  1. Heat half the oil in a large non-stick frying pan over medium heat. Cook mince, stirring to break up lumps, for 5 minutes or until browned. Transfer to a plate and set aside.
  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. Lightly spray a large, deep rectangular baking dish with oil. 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 passata 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.