Ingredients
1 tablespoon oil
½ red onion, diced
1 long red chilli, sliced
300g beef mince
1 jar Beerenberg Slow Cooker Spanish Chicken
1x 400g tin black beans or red kidney beans
1 zucchini, grated
4 large tortillas
250ml tomato passata
150g tasty cheese, grated
2 avocados, sliced
Directions
Heat a large frypan on high heat. Add the oil, onion and chilli and cook for 3 minutes stirring occasionally. Add the beef mince and cook for 5 minutes whilst breaking apart the mince with a wooden spoon. Add the jar of Beerenberg Slow Cooker Spanish Chicken sauce, beans and zucchini and mix to combine. Cook for another 10 minutes before removing from the heat.
Preheat the oven to 180°C and grease a large baking dish. Lay the tortillas on a workbench and spread the beef mixture in a sausage shape onto each tortilla. Roll the tortillas and place in the baking dish. Spread the tomato passata over the enchiladas and top with cheese. Place in the oven for 10 minutes or until the cheese has melted. Top with sliced avocado to serve.
