Enchiladas are one of the easiest things you will make, seriously, there are loads of variations and this beef and bean version is one of our favourites.

We added quite a few veggies making this full of nutrients and our entire family loved this version.  We used cannellini beans, but any beans would have been great.

Related Recipes: tomato paste, vegetable stock paste

February 20, 2018
  • 10m
  • 40m
  • 50m
  • 1

Ingredients

  • 1 tbsp. olive oil
  • 1 brown onion
  • 2 garlic clove
  • 500 g lean beef mince
  • 1 carrot
  • 1/2 red capsicum
  • 1 zucchini
  • 1 400g tin beans (cannellini, kidney or mixed beans)
  • 1 tbsp. tomato paste
  • 2 tbsp. bone broth powder (optional)
  • 1 tbsp. vegetable stock paste
  • 1 tsp. mixed herbs
  • 700 mL tomato passata sauce
  • 10 tortilla wraps

Topping

  • 1 c freshly grated cheese

Instructions

  1. Over a medium heat, in a large frying pan heat the oil and cook onion and garlic until translucent. Then add mince and cook until browned.
  2. Add all remaining ingredients (except the passata - only add half) to the mince and turn down low to simmer slowly. Cook until vegetables are tender and cooked through, approx. 10-15 minutes.
  3. Preheat the oven to 170ºC.
  4. Spoon some mixture into each wrap, roll up and place in an oven-safe dish. Continue until all mixture is used up.
  5. Pour over the extra passata sauce and top with grated cheese. Place into the oven and cook for 20 minutes or until the cheese is golden brown.
  • 4-6