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Ingredients
Mince:
15 ml oil
1 onion, chopped
2 cloves garlic, crushed
5 ml chilli flakes
5 ml cumin
5 ml smoked paprika
5 ml origanum
500 g beef mince
60 ml tomato paste
250 ml beef stock
15 ml sugar
Salt to taste
1 x 410 g can red kidney beans, well drained
45 ml coriander, chopped
250 ml LANCEWOOD® Cheddar or White Cheddar, grated
Sauce:
45 ml oil
45 ml flour
2 cloves garlic, crushed
5 ml chilli powder (or more to taste)
5 ml cumin
5 ml smoked paprika
5 ml origanum
1 x 410 g can tomato puree
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 coriander, chopped
To serve:
LANCEWOOD® Sour Cream or LANCEWOOD® Double Cream Plain Yoghurt
Guacamole:
2 ripe avocados
Half an onion, finely chopped
1 clove garlic, crushed
Juice of half a lime
1 small chilli, chopped
Salt to taste
Tomato & onion salsa:
2 tomatoes, chopped
1 small onion, chopped
30 ml coriander, finely chopped
1 small chilli, 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 and onion salsa:
Mix the tomatoes, onion, coriander and chilli together.
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