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Beef enchiladas

The perfect meal prep meal.

FS

Ingredients

Vegetable oil – 30 ml
Onion, brown, chopped – 180 grams
Garlic, minced – 1 teaspoon
Chilli, fresh – 20 grams
Lean beef mince – 450 grams
Black pepper, cracked – pinch
Red kidney beans, canned, drained – 400 grams
Crushed tomatoes – 300 grams
Capsicum, green, diced – 150 grams
Cheese, light, grated – 120 grams
Lemon juice – 10 ml
Avocado – 80 grams
Ricotta cheese, light – 40 grams
Parsley, chopped – 2 tablespoons
Tortilla (90 grams each) – 5 whole

This recipe was developed by chefs at Western District Health Service.

Method

Heat the oil in a pot over medium heat.
Add the onion, garlic and chilli, sauté for 5-10 minutes.
Add the beef mince and brown, then add the pepper..
Put the kidney beans, tomato and the capsicum in the pot, stir well and bring to the boil, reduce heat to a simmer and cook for 30-45 minutes or until thickened.
Lay out a tortilla, put an even amount of the beef mixture in and sprinkle with the cheese, fold in ends and roll, toast for 3-4 minutes.
Mix together the lemon juice, avocado, ricotta cheese and parsley. Once tortilla is plated, serve with avocado mix over the top.

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