This beef enchiladas recipe is practical and useful after a busy day. All you need to do is fry the minced meat with onions and introduce the Cantina Chipotle Bean Enchilada Sauce to make a quick filling and topping for your enchiladas.
Ingredients
-
Medium onion, finely chopped
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400g minced meat
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1 teaspoon cumin
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3 and ½ tablespoons chicken/vegetable broth
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200g grated mozzarella
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2 chives, cut into thin slices
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1 handful of fresh cilantro, coarsely chopped
Preparation Method
- In a large pan, add a little oil and the onion and fry for a minute.
- Then add the ground beef with the cumin, a pinch of salt, and freshly ground black pepper.
- Cook until the meat is well browned.
- Add the Chipotle Enchilada Sauce, the Cantina Black Beans, and the broth. Cover with a lid and cook for 5 to 6 minutes over low heat.
- Preheat the oven to 180°C. Then grease a medium-sized baking sheet.
- Place the Tortilla Wraps and add a spoonful of the meat mixture to each one (use about ¾ of the mixture inside the tortillas and save the rest for the topping).
- Add a small handful of grated Mozzarella to each one as well (again, save some for topping).
- Roll up the tortillas and place on the baking sheet. Repeat until all the tortillas are full and the pan is full.
- Top with the remaining meat mixture, cheese, and chives. Bake in the oven uncovered for 15 minutes, or until the cheese is golden and the sauce is bubbling.
- Serve with a green salad on the side and enjoy!
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