Ingredients

• 500g Minced Beef
• 30ml Olive Oil
• 1 Onion (diced)
• 15ml Tomato Puree
• 30ml Brown Sugar
• 10ml Paprika
• 5ml Dried Garlic Flakes
• 5ml Cayenne Pepper
• 5ml Dried Coriander
• 5ml Cumin Seeds
• 5ml Cinnamon
• 5ml Dried Chilli Flakes
• 500ml Good Quality Beef Stock
• 400g Store Bought Mexican Salsa
• 6 White Flour Wraps
• 250ml Mozzarella & Cheddar Cheese, grated & mixed
• 1 Red Onion (Diced)
• 410g Broad Beans, liquid drained
• 250ml Fresh Coriander Leaves
• 2 Jalapeno Chillies
• 15ml Fresh Lemon Juice

Method

Enchilada filling Heat oil in a large cast iron pot. Sauté the onions for a few minutes. Add the spices, sugar and tomato puree, stir over medium heat for 1 minute.

Add the minced beef, breaking any larger chunks. Brown evenly.

Add the beef stock. Stir through.

Preheat the oven to 180°C In a large baking dish spread out the Mexican salsa. Divide enchilada mixture into six. Place portions onto each tortilla and roll up. Place in a row on top of the Mexican salsa. Top with cheese and bake until golden brown.

Broad Bean Topping Finely dice the red onion. Roughly chop the fresh coriander. Seed the jalapeño chilies and dice finely. Amount of chillies can be added or removed according to desired degree of hotness.

Combine all the ingredients, season and top with freshly squeezed lemon juice. Serve immediately with baked enchiladas.