Beef and Black Bean Enchiladas
Ingredients
- 500 g beef mince
- 400 g tinned black beans
- 400 ml enchilada sauce
- 8 flour tortillas
- 2 tsp ground cumin
- 1 tsp chilli powder
- 150 g cheddar cheese
- 100 ml soured cream
- 4 spring onions
Nutrition (per serving)
- Calories
- 1024 kcal
- Protein
- 52.8 g
- Carbohydrate
- 84.6 g
- of which sugars
- 8.3 g
- Fat
- 49.7 g
- of which saturates
- 22.3 g
- Fibre
- 12.4 g
- Salt
- 4.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the beef mince in a large pan over a high heat, breaking it up, until browned. Drain excess fat.
- 2
Stir in the cumin, chilli powder, drained black beans, and half the enchilada sauce. Simmer for 5 minutes.
- 3
Spoon the beef mixture along the centre of each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- 4
Pour the remaining enchilada sauce over the top and scatter with grated cheddar.
- 5
Bake at 200°C (fan 180°C) for 20 minutes until the cheese is golden and bubbling.
- 6
Serve topped with soured cream and sliced spring onions.
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