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10 minutes
25 minutes
35 minutes
- 1 avocado, halved, stone removed, peeled
- 1 large tomato, finely chopped
- 45.50 gm olive oil
- 1 brown onion, halved, roughly chopped
- 1 x 400g can kidney beans, rinsed, drained
- 62.50 ml loosely packed chopped fresh coriander
- 400g premium beef mince
- 1/4 tsp cayenne pepper
- 8 enchilada tortillas (Old El Paso brand)
- 105g (1 1/4 cups) shredded cheddar
- 80ml (1/3 cup) light sour cream
- Mash the avocado in a bowl and mix in the tomato.
- In a non-stick frying pan over medium-high heat, sizzle 1 tablespoon of olive oil. Sauté onions for 5-6 minutes until golden. Toss in kidney beans and continue cooking for another 5-6 minutes. Sprinkle in 1 tablespoon of coriander and mix well. Remove from heat and set aside.
- In a saucepan over medium-high heat, sizzle 1 tablespoon of oil. Cook mince and cayenne pepper for 3-4 minutes, breaking up any lumps. Mix in 1 tablespoon of coriander. Spoon the flavorful mince onto tortillas, top with cheddar, and fold them in half. Enjoy!
- Heat more oil in a non-stick frying pan over medium heat. Cook the tortillas for 1-2 minutes on each side.
- Serve by spooning the bean mixture onto plates, then topping with enchiladas, avocado mixture, sour cream, and coriander.
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