Beef Enchiladas

Ingredients:

1 tablespoon olive oil
1 onion diced
1 lb beef mince (ground beef)
2 cloves garlic crushed or grated
1 teaspoon chilli flakes (or to taste, or use fresh chilli)
3 teaspoons smoked paprika
1 teaspoon cumin (ground or whole – up to you!)
7 oz tin kidney beans
2 cups passata
2 teaspoons dried oregano
4 tablespoons fresh coriander (cilantro) chopped finely
Salt and pepper to taste
8 medium sized tortillas
3½ oz cheddar cheese grated

Directions:

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Put the onion and olive oil in a frying pan. Fry the onions at a low temperature for about 3 minutes, until softened but not browned.
Turn the heat up and add the beef mince. Fry for a further 2 minutes until the beef and mince are browned.
Turn the heat down, then add the garlic, chilli and spices and cook for 1 more minute.
Add the kidney beans, 150ml of the passata, all the oregano and some salt and pepper to taste. Bring to a gentle simmer, then add 2 tablespoons of the fresh coriander (cilantro).
Turn off the heat and place 1/8th of the filling inside each tortilla and roll the tortilla round the filling. Place the filled tortillas side by side in a roasting dish with the ends facing downwards.
Pour over the remaining 350ml of passata and scatter with all the cheese. Bake in the preheated oven for 15 minutes until the tortillas are a little crispy on the edges and the cheese is brown and bubbling.
Remove from the oven and scatter with the remaining 2 tablespoons of fresh coriander (cilantro). Serve at the table with a green salad and all your Mexican favourites!

Notes
Not suitable for freezing (except the beef filling on its own IS suitable for freezing).
Nutrition information is approximate and meant as a guideline only.

I await your comments! Enjoy!