Beef, Bean & Corn Enchiladas

I love Mexican food but I can't seem to eat it all the time. The weather has to be just right and the craving has to be intense. The day we did end up making enchiladas, it was pouring down in Sydney and that made it so much more worthwhile. This dish is comforting and hearty, just like a big warm hug! 

Serves: 2-3

Ready in: 45-50 minutes

Difficulty: ★☆☆

Ingredients 

Old El Paso Enchilada Dinner Kit 520g (8 tortillas and enchilada sauce included)

300g beef mince 

420g can black beans, rinsed and drained 

125g can corn kernels, rinsed and drained

15g taco spice mix 

1/2 medium sized red onion, diced 

1 tbsp garlic ginger paste 

1 tsp chilli flakes (optional)

1 tsp oil

salt to taste 

black pepper to taste 

Garnish:

Approx. 1-1.5 cups of grated cheese of your choice 

2 sprig spring onions, sliced 

Enchilada sauce (included in kit)

Sour cream 

Guacomole or avocado dip 

Method 

In a large sauté pan, heat oil over medium-high heat. Add onion and sauté for 2 minutes then add ginger garlic paste, stirring to combine. Add beef mince and season with taco seasoning, salt and black pepper. Sauté until liquid has evaporated and mince is cooked through. Add in beans and corn, followed by chilli flakes. Sauté for a minute until evenly combined. Remove pan from heat and set aside.

Preheat oven to 180 C fan forced and prepare baking dish with oil spray. 

To assemble the enchiladas, lay out a tortilla and spread 1-2 tablespoons of enchilada sauce over the surface of the tortilla. Add a spoonful of the mince, bean and corn mixture in the centre of the tortilla then sprinkle with cheese (optional). Roll the tortilla to secure and place in the prepared baking dish. 

Assemble the remaining enchiladas then evenly top with remaining enchilada sauce and more grated cheese. 

Bake until enchiladas are cooked through, crispy and cheese has melted. Remove baking dish from oven and garnish enchiladas with toppings of your choice. Serve while warm and enjoy!

Notes

Depending on the size of your baking dish all the enchiladas may not fit horizontally. Feel free to cut enchiladas in half and fit as needed.

Ensure the tortillas are snug when placed in the baking dish as this will stop it from opening.

This recipe can be made without beef. Simply add in more beans and corn for the filling.