These enchiladas are basically chili con carne in wraps, baked in the oven –
but nevertheless, they are absolutely delicious! I tend to leave out the chilli
as my family doesn’t like it too spicy, and I don’t either, but feel free to add
more :)
Ingredients
12 wraps
500 g of mince (beef)
2 red onions
2 cans of kidney beans
3 cans of chopped tomatoes
1 can of sweetcorn
tomato puree
chilli flakes
paprika
salt and pepper
cheese to grate on top (I used gouda but cheddar will work fine)
Chop up the onions and fry them off in a shot of oil in a frying pan. Add the
mince and let it brown nicely. Then add a couple of tablespoons (about 4) to the
meat and fry it for about a minute. Transfer the onions and the meat to a big
sauce pan and add the chopped tomatoes. Also add the kidney beans and the
sweetcorn and let it bubble away. Season it with chilli, paprika and salt and
pepper and let it simmer for 10 minutes. Preheat the oven to 180° C. Fill the
wraps with the chili con carne and place in an oven proof dish. Grate the cheese
on top and bake for about 30 minutes or until the cheese is golden brown and enjoy :)
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