Cheesy Beef Enchiladas with Avocado and Beans

Preheat oven to 200°C. Remove and discard seeds of green capsicum and cut into 1 cm dice. Roughly chop tomato. Drain and rinse the red kidney beans. Peel, deseed and slice avocado. Open packet of tortillas. Heat tortillas in microwave (we did 30 seconds on high per pack).

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat olive oil in a frypan over medium high heat. When oil is shimmering, add beef mince, tomato and capsicum. Cook, breaking up with the back of a spoon, until browned, about 5 minutes. Add enchilada spice mix, stir to combine. Cook until fragrant, about 1 minute. Taste and add salt and pepper as needed.

Tip! Add as little or as much of the spice mix, depending on your preferred level of spice.

In the same pan, add ¹⁄₂ the tomato salsa, spinach, and red kidney beans then stir to combine, until spinach has wilted down.

Lay flour tortillas flat on a clean dry surface. Divide filling evenly among tortillas. Fold sides around tightly to create cylinders, then transfer seam-side down to a baking dish, arranging in a single layer. Spoon remaining salsa in a line across top of enchiladas. Sprinkle with tasty cheese.

Bake until cheese is melted and enchiladas are warmed through, 8-10 minutes.

Add a dollop of sour cream and avocado on the enchiladas. Season to taste. Enjoy!

Preheat oven to 200°C. Remove and discard seeds of green capsicum and cut into 1 cm dice. Roughly chop tomato. Drain and rinse the red kidney beans. Peel, deseed and slice avocado. Open packet of tortillas. Heat tortillas in microwave (we did 30 seconds on high per pack).

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat olive oil in a frypan over medium high heat. When oil is shimmering, add beef mince, tomato and capsicum. Cook, breaking up with the back of a spoon, until browned, about 5 minutes. Add enchilada spice mix, stir to combine. Cook until fragrant, about 1 minute. Taste and add salt and pepper as needed.

Tip! Add as little or as much of the spice mix, depending on your preferred level of spice.

In the same pan, add ¹⁄₂ the tomato salsa, spinach, and red kidney beans then stir to combine, until spinach has wilted down.

Lay flour tortillas flat on a clean dry surface. Divide filling evenly among tortillas. Fold sides around tightly to create cylinders, then transfer seam-side down to a baking dish, arranging in a single layer. Spoon remaining salsa in a line across top of enchiladas. Sprinkle with tasty cheese.

Bake until cheese is melted and enchiladas are warmed through, 8-10 minutes.

Add a dollop of sour cream and avocado on the enchiladas. Season to taste. Enjoy!