Ingredients:
Mince:
15 ml oil
1 onion(s), chopped
2 garlic clove(s), crushed
5 ml chilli flakes
5 ml cumin
5 ml smoked paprika
5 ml fresh origanum
500 g beef mince
60 ml tomato paste
250 ml beef stock
15 ml sugar
salt to taste
410 g canned red kidney beans, well drained
45 ml fresh coriander, chopped
250 ml LANCEWOOD® Cheddar or White Cheddar, grated
Sauce:
45 ml oil
45 ml flour
2 garlic clove(s), crushed
5 ml chilli powder (or more to taste)
5 ml cumin
5 ml smoked paprika
5 ml fresh origanum
410 g tomato purée
250 ml beef stock
15 ml brown sugar
salt to taste
To assemble:
6 medium sized tortillas
250 ml LANCEWOOD Sauce Delight™ White Sauce
250 ml LANCEWOOD® Cheddar or White Cheddar, grated
60 ml fresh coriander, chopped
To serve:
LANCEWOOD® Sour Cream or LANCEWOOD® Double Cream Plain Yoghurt
Guacamole:
2 avocado(s)
ripe
0.5 onion(s), finely chopped
1 garlic clove(s), crushed
1 lime, juice of half a lime
1 small chilli(es), chopped
salt to taste
Tomato & onion salsa:
2 tomato(es), chopped
1 small onion(s), chopped
30 ml fresh coriander, finely chopped
1 small chilli(es), chopped
Method
Mince:- Heat the oil and fry the onion and garlic until soft. Add the chilli flakes, cumin, paprika and origanum and fry for 1 minute. Add the mince and brown.
- Stir in the tomato paste, beef stock, sugar and salt to taste. Simmer until most of the liquid has cooked away.
- Add the kidney beans and coriander and mix in. Set aside and cool.
- Once cooled, add the cheese and mix through.
Sauce:- Heat the oil and add the flour, garlic, chilli powder, cumin, paprika and origanum.
- Add the tomato puree, stock, sugar and salt to taste.
- Simmer for 3 – 5 minutes until thick.
To assemble:- Preheat the oven to 180°C. Divide mince mixture into 6 equal parts.
- Spoon the mixture down the centre of each tortilla and roll up. Spoon half of the sauce into the bottom of an ovenproof dish and spread out evenly.
- Place the rolled tortillas seam side down into the dish. Spoon the remaining sauce over and spread out.
- Pour the white sauce over. Sprinkle the cheese on top and bake for 30 minutes until golden and bubbling.
- Sprinkle with freshly chopped coriander.
To serve:
Serve with LANCEWOOD® Sour Cream, guacamole and tomato and onion salsa.
Guacamole:
Mash the avocado roughly with a fork and mix with the onion, garlic, lime juice, chilli and salt.
Tomato & onion salsa:
Mix the tomatoes, onion, coriander and chilli together.
