One Pan Enchiladas

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Ingredient:

• Onion finely chopped
• Red pepper finely chopped
• Oil for frying
• 500g lean beef mince.
• 2 cloves garlic finely chopped
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1/2 tsp chilli powder (optional)
• 500g passata
• 400g tin of kidney beans (drained)
• 100ml water
• Salt and pepper
• 5-6 tortilla wraps
• Large handful of grated cheddar
• Serve with salad and soured cream

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Method:

1. Place the onion and peppers in a large, non-stick frying pan (One you can put under the grill) with a drizzle of oil.

1. Fry for 5-7 minutes until soft. Set aside in a large bowl.

1. Add the beef to the pan with a little more oil. Fry for 5 minutes until browned.

1. Stir in the garlic, cumin, smoked paprika and chilli. Fry for 2 minutes.

1. Stir in 350g of the passata, kidney beans, 100ml water and the onions and red pepper. Season with salt and pepper

1. Bring to boil, before simmering on a medium heat for 15 minutes, until the beef is cooked through and the sauce has thickened. Set the beef aside.

1. Heat the grill to high

1. Divide the beef between the wraps, before carefully rolling each one up.

1. Place them back in the pan, nestled up to each other.

1. Press down a little to flatten the tops. Pour over the remaining passata and sprinkle with cheese

1. Place under the grill (with the handle protruding out of the oven if it's not heat proof) until the cheese has melted and turned golden brown