Excellent Enchiladas

Serves 4

  • Preheat your oven to 220C.
  • Put the onion and olive oil in a frying pan. Fry the onions at a low temperature for about 3 minutes, until softened but not browned.
  • Turn the heat up and add the Excellent Lean Steak Mince (90% Lean). Fry until browned.
  • Turn the heat down, then add the garlic, chilli and spices and cook for 1 more minute.
  • Add the kidney beans, 150ml of the Arrabbiatta sauce, all the oregano and some salt and pepper to taste. Bring to a gentle simmer, then add 2 tablespoons of the fresh coriander.
  • Turn off the heat and place 1/8th of the filling inside each roti and roll the roti round the filling. Place the filled roti side by side in a roasting dish with the ends facing downwards.
  • Pour over the remaining  Arrabbiatta sauce and scatter with all the cheese. Bake in the preheated oven for 15 minutes until the tortillas are a little crispy on the edges and the cheese is brown and bubbling.
  • Remove from the oven and scatter with the remaining 2 tablespoons of fresh coriander. Serve at the table with a green salad and all your Mexican sides!


  • 1 tablespoon olive oil
  • 1 onion diced
  • 500 g Excellent Lean Steak Mince (90% Lean)
  • 2 cloves garlic crushed or grated
  • 1 teaspoon chilli flakes (or to taste, or use fresh chilli)
  • 3 teaspoons smoked paprika
  • 1 teaspoon cumin (ground or whole – up to you!)
  • 200 g tin kidney beans
  • 1 jar Arrabbiatta sauce (available at Excellent Meat Market)
  • 2 teaspoons dried oregano
  • 4 tablespoons fresh coriander  chopped finely
  • Salt and pepper to taste
  • 1 Pack of My Roti (available at Excellent Meat Market)
  • 100 g cheddar cheese grated (available at Excellent Meat Market)