Skip to:

Home
Content
Footer navigation

Beef enchiladas

Recipe proudly provided by Western District Health Service Visit Western District Health Service

Ingredients

Oil vegetable – 30ml
Onion brown – 180g (chopped)
Garlic minced – 1 tsp
Chilli fresh – 20g
Beef mince lean – 450g
Pepper black – Pinch (cracked)
Red kidney beans – 400g can (drained)
Tomato crushed – 300g
Capsicum green – 150g (diced)
Cheese light grated – 120g
Lemon juice – 10ml
Avocado – 80g (fresh or pulp)
Ricotta cheese light – 40g
Parsley chopped – 2 tbs
Tortilla – 5 (90g each)

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, 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.

Explore our recipes

Delicious, nutritious and convenient recipes for everyone.

Breakfast burrito

EF

FS

SF

VG

Zucchini frittata

FS

GF

NF

SF

VG

Pak choy salad with coriander lime dressing

DF

EF

GF

LF

Special fried rice

FS

LF

NF

SF

VG

Kale caesar salad

EF

NF

SF

VG

Broccoli and paneer curry

EF

FS

GF

NF

SF

V

Zesty leek and cannellini bean soup

EF

FS

GF

NF

SF

V

Super immune smoothie

DF

EF

GF

LF

NF

SF

V

VG

Cream of broccoli soup

EF

FS

GF

NF

SF

V

Quinoa, feta, roasted capsicum and corn muffins

FS

NF

SF

V