Beef and Bean Enchiladas

We love a good Mexican meal in our house and these Beef and Bean Enchiladas were a welcomed change from our normal favourites.

Using premium beef mince, kidney beans (which I told Mr 9 they were Mexican jumping beans when he questioned what they were haha) and the inclusion of grated carrot and zucchini which I know is not traditional but I like to always add these to my beef recipes to make sure the kids are getting their veggies in; this makes for a the perfect week night dinner.

The beef and bean filling can be prepared the night before so that all you have to do the next evening is roll the mix in tortillas, top with sauce and cheese and bake.  They will be on the table in 20 minutes.  Serve with a leafy green salad.

INGREDIENTS

500gm Premium Beef Mince
1 Onion, diced
1 Tbs Minced Garlic
1 Carrot, grated
1 Zucchini, grated
1 Tbs Taco Seasoning – you can use my homemade variety or a store bought variety
1 Can (400gm) Red Kidney Beans, rinsed and drained
1 Jar (375gm) Enchilada Sauce Mild – Note: I did use one jar, however if I was to make this again I would mix in an additional cup of tomato Passata to make it more saucy.
10 Tortillas
1 Cup Mozzarella Cheese, grated
1 Tbs Olive Oil, for cooking

LET’S PUT IT ALL TOGETHER

1. Place a large non-stick fry pan over a high heat. Add the olive oil.  Add the onion and garlic and cook stirring regularly until the onion softens.
2. Add the carrot and zucchini and mix through.  Cook for 5 minutes.
3. Add the beef mince and cook making sure to break the mince into small pieces. Cook until browned.  Reduce to a medium heat.  Sprinkle on the taco seasoning and mix through.
4. Add the kidney beans and 3/4 of the enchilada sauce and stir through.  Reduce to a simmer for 10 minutes.  You can use a potato masher to break the kidney beans down if you know the kids won’t like them.
5. Spoon the mixture on to the top half of a tortilla and wrap, place into a large baking dish.  Repeat until all the mixture is used.  I got 10.
6. Spoon over the remaining enchilada sauce and sprinkle on the cheese.  Place into a pre-heated 180 degree Celsius oven and bake until the cheese is melted and the tortillas as lightly golden.

NOTE: if cooking the tortillas the next day and filling them with cold filling you will need to heat for about 20 minutes to make sure the filling is heated through.

Store leftovers in the fridge for up to 3 days.

Freeser friendly – place into a freezer safe container and freeze for up to 3 months.  Defrost and then re-heat in the oven to serve.