Makes 4-6 enchiladas
- 1 tbsp olive oil
- 3 heaped tsp smokey paprika
- 2 heaped tsp cayenne pepper
- 2 heaped tsp harissa powder
- 1/4 leek, finely chopped
- 1 red pepper, finely chopped
- 500g mince beef
- 1x400g tinned tomatoes
- 5 tbsp puréed tomato
- 200ml water
- 2-3 tsp lime juice
- 1x260g black beans (optional)
- 4/6 gf tortilla wraps
- 2-4 slices chilli cheese (or whichever cheese you like)
- Salt to preference
Preheat the oven to 150 degrees (fan). Fry the oil and spices in a large saucepan on a medium heat for about a minute. Once the oil starts foaming, add the chopped leaks and peppers, and cook for 2-3 minutes until they soften.
Place the mince in the saucepan and break into chunks using a wooden spoon, to make sure it cooks down and combines with the vegetables.
Add the tinned tomatoes, purée, water and lime juice. Stir well and lower the temperature to allow the mince to simmer. Allow the water content to reduce until the sauce thickens. This will take about 15 minutes.
Meanwhile, stir the black beans into the sauce.
Once cooked, use an oven safe dish to roll up the enchiladas. Take 3-4 tbsp of the mince; fold then wrap until it’s closed and repeat the process. (You may have some mince left, which goes well with rice or by itself.)
Place the cheese slices on top and put the dish in the oven for 10 minutes until the cheese melts and is slightly golden brown.