Another version of Mexican Enchilada‘s to try! This recipe is from Heleen Meyer’s Make five/Maak vyf recipe book. Heleen writes: “Mexican food typically contains red peppers, paprika and corn. Bake this in filled tortillas for a delicious weekend meal and serve with coriander leaves and avocado. A spoonful of yoghurt or sour cream rounds it off beautifully.”
15 ml (1 tbsp) olive or avocado oil
500 g lean beef mince
1 each red and white onion, chopped
2 cloves garlic, crushed
1 red pepper, seeded and cubed
2 carrots, coarsely grated
1 bay leaf
10 ml (2 tsp) ground coriander
10 ml (2 tsp) smoked paprika or 25 ml (5 tsp) ordinary paprika
2,5 ml (½ tsp) cayenne pepper
1 x 50 g packet tomato paste
1 x 410 g tin chopped tomatoes
125 ml (½ cup) red wine
80 ml (⅓ cup) chopped fresh herbs of your choice, such as Italian parsley, origanum or thyme
lemon juice, salt and pepper
1 x 410 g tin red kidney beans, drained
250 ml (1 cup) frozen whole kernel corn, rinsed
4 to 6 torillas or wraps
125 ml (½ cup) grated Cheddar or mozzarella cheese
1 avocado, sliced
large handful fresh coriander leaves
- Heat a thin layer of the oil in a large frying pan over a medium heat and fry mince until golden browned. Spoon out and set aside.
- Heat the remaining oil in the same pan and sauté onions and garlic for a few minutes. Stir in red pepper, carrots, bay leaf and spices and sauté for 3-5 minutes. Stir in tomato paste and sauté for 1-2 minutes to thicken slightly.
- Stir in the mince with the tomatoes and rinse out the empty tins with wine. Stir in wine and herbs and season to taste with lemon juice, salt and pepper.
- Bring to a boil, reduce the heat and simmer with the lid on for 30 minutes or until cooked. Season to taste and stir in the beans and corn into the mince mixture.
- Preheat the oven to 180 °C.
- Place spoonfuls of the warm mince mixture onto the tortillas or wraps and roll up. Place filled tortillas next to each other in an oven dish.
- Sprinkle cheese on top and bake for 20 minutes or until heated through and the cheese has melted.
- Serve hot with slices of avocado and coriander leaves.
4 to 6 servings.
- Make an avocado salsa to serve with the mince. Cut 1 avocado, 1 ripe tomato, ½ red pepper and a piece of cucumber into cubes and mix together lightly. Season to taste with olive oil, grape vinegar or lemon juice and fresh coriander leaves.
Recipe by Heleen Meyer from Make five/Maak vyf.
Photo by Neville Lockhart.