Mexican Beef Enchiladas with Radish and Avocado Salad
Prep time: 15 minutes
Cooking time: 35 minutes
Serves: 6
Ingredients:
- 500g Beef Mince
- 4 Tbsp Mexican Sauce
- 400g Chopped Tomatoes
- 10 Tortillas
- 250g Mozzarella Cheese
- 400g Black Beans
- 1 Red Capsicum
- 1 Avocado
- 3 Radishes
- ½ Bunch Coriander
- 1 Lemon
- Olive Oil
Method:
- Preheat your oven to 200°C.
- Slice the capsicum into thin strips and finely chop half of the coriander, saving some leaves for garnish.
- In a hot frying pan or casserole dish, heat olive oil over high heat and add the capsicum strips. Cook for 3-5 minutes until they become soft and slightly brown. Remove them from the pan and set them aside.
- In the same pan, add more olive oil and sauté the beef mince for about 5 minutes, stirring with a wooden spoon until browned.
- Once the mince is browned, return the capsicum to the pan and add 2 tablespoons of Mexican paste. Stir well and cook for an additional 2 minutes.
- Drain the black beans, reserving the liquid. Add the black beans and the chopped coriander to the pan, stirring through. Reduce the heat to low and let it simmer for 5 minutes.
- In a small saucepan over high heat, drizzle olive oil and add 2 tablespoons of Mexican paste (adjust to taste for spiciness). Cook for 1 minute, then add the can of chopped tomatoes, the reserved black bean water, and season with salt, pepper, and a pinch of sugar. Bring to a boil, then reduce to a low simmer for 5 minutes.
- Meanwhile, thinly slice the avocado and radish.
- Roll each tortilla with 3-4 tablespoons of the beef mixture and a sprinkle of grated cheese. Place them in a baking dish and repeat until all the meat mixture is used. Pour the sauce over the rolls and sprinkle with the remaining cheese.
- Bake in the oven for 10 minutes, then switch to the grill function and cook for an additional 3-5 minutes until golden brown.
- Serve with garnishes of coriander leaves, avocado, radish salad, and a squeeze of lemon juice.
