ENCHILADA BAKE
Vanaand eet ons Mexican.
- 500 g mince
- 410 g whole kernel corn
- 410 g red kidney beans
- 410 g Mexican tomatoes
- 1 tablespoon tomato paste
- salt and pepper
- ½ red onion
- chili flakes for extra heat
- sour cream or cream cheese
- Guacamole
- grated white and yellow cheddar
- 4 tortillas
Preheat oven to 180°C.
Fry chopped red onion until soft.
Drain and rinse the beans.
Drain the corn.
Add mince to the fry onions and cook for a few minutes, breaking up with a fork.
Add salt and pepper and tomato paste.
Add the tin of tomatoes and stir and let simmer a minute or two.
Add the beans and corn and the chili flakes.
Leave to simmer for half hour, but keep stirring every 10 mins.
Spread some sour cream or cream cheese onto a tortilla and top with some mince mixture in the center.
Roll up and place the roll into an oven dish.
Repeat with the other 3 tortillas placing them snugly next to each other.
Top with dollops of sour cream or cream cheese.
Top with grated cheese.
Bake for 20 – 30 mins.
Serve with guacamole.
Photo and recipe: Angela Landsberg
