Excellent Enchiladas
Serves 4

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Preheat your oven to 220C.
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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.
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Turn the heat up and add the Excellent Lean Steak Mince (90% Lean). Fry until browned.
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Turn the heat down, then add the garlic, chilli and spices and cook for 1 more minute.
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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.
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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.
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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.
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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!
Ingredients:
- 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)