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martes, 28 de febrero de 2012

Spicy Enchiladas (serves 4)

1 tbsp sunflower oil
1 onion, finely chopped
500 gr beef mince
1/2 tsp ground cumin
1/2 tsp hot chilli powder
400 gr tin chopped tomatoes
420 gr tin kidney beans in chilli sauce
small handful of chopped coriander
227 gr tin chopped tomatoes with herbs
8 fluor tortillas
100 gr grated cheddar

You will also need:  16 (26 cm) ovenproof dish or similar

Heat the oil in a frying pan and soften the onion.  Add the minced and cook until it is browned all over, stirring to break up the mince as you go.  Stir in the cumin and chilli powder, then the tomatoes and kidney beans.  Season and bring to the boil, then simmer, uncovered, for 25-30 minutes, stirring now and again.
Preheat the grill.  Stir the coriander into the tomatoes with herbs.  Divide the hot mince between the tortillas and roll up.  Place the rolls in the dish.  Pour over the tomato mixture and scatter over the cheese.  Grill until golden and bubbling.

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