Beef & Black Bean Enchiladas Recipe

Ingredients

1 onion
125g beef mince
4 garlic cloves
1 chilli
1 tbsp fajita spice mix
690g passata
400g tin of black beans
150g mature cheddar
10 soft taco wraps
A handful of coriander leaves
Soured cream & guacamole, to serve

Prep: 20-25 mins | Cook: 1 hr 30 mins

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Method

1. Peel and finely chop the onion, then set aside. Pour 1 tbsp oil into a medium pan and set over a medium-high heat. When the pan is hot, add the minced beef and fry, stirring often, for 4-5 mins till the beef is browned all over and any lumps have been broken up. Use a slotted spoon to scoop the beef out of the pan and into a bowl.

2. Add the onion to the pan with 5 tbsp water. Season with salt and pepper and gently fry over a medium-low heat, stirring often, for 8-10 mins till the onion is glossy and has softened.

3. Meanwhile, peel and grate or crush the garlic. Finely chop the chilli, scooping out the seeds and white pith for less heat, if preferred. Add the garlic and chilli to the onion. Fry, stirring, for 1 min. Add the fajita spice mix and fry, stirring for 1 min.

4. Pour in the passata. Quarter fill the passata bottle with water and swirl it around, then pour this tomatoey water into the pan. Stir to mix. Bring to a simmer, then pop a lid on the pan and simmer for 20-25 mins, till slightly thickened. Stir occasionally. Taste, and add a pinch of salt, pepper or sugar, if you think it needs it. Spoon ¾ of the sauce into a jug and set aside.

5. Return the fried beef to the pan. Drain the beans and add them to the pan. Stir to mix them with the remaining enchilada sauce. Pop on a lid and cook for 20 mins till the beef and beans are tender. Stir occasionally. If it looks like it's drying out, add a splash more water and turn the heat down. Taste and adjust the seasoning, if you think it needs it.

6. Preheat your oven to 200°C/Fan 180°C/Gas 6. Coarsely grate the cheddar.

7. Place 1 taco on your work surface. Spoon 2 tbsp beef & bean sauce in a line down the middle of the taco, then sprinkle with a little grated cheese. Roll up to make a cylinder. Place, seam-side down, in a 2 ltr ovenproof dish. Repeat with remaining tacos and beef sauce, using up around ¼ of the cheese.

8. Pour the enchilada sauce you saved earlier over the top of the stuffed tacos. Sprinkle over the remaining cheese. Bake for 20-25 mins till the cheese is melted and golden.

9. Garnish the enchiladas with fresh coriander leaves. They’re delicious served with guacamole and soured cream on the side.