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Baked cheesy beef enchiladas

Name: Baked cheesy beef enchiladas
Cook time: 30 min
Yield: 2

with black bean and corn salsa

Ready in around 30 mins

RECIPE FACT:

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.

Nutritional Info:

Energy: 3,440kJ (822kcal)
Protein: 47g
Carbohydate: 79g
Sugars: 14g
Fat, total:33g
Saturated:15g
Sodium:1,813mg
Contains:Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE SLOW-COOKED BEEF:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the slow-cooked beef and cook for 3-4 mins, using a wooden spoon to break up any large clumps. Stir through the enchilada sauce, bring to a simmer and cook for a further 3-4 mins. Season with salt and pepper.
2. TO COOK THE BEEF ENCHILADAS:
Spray a large deep-sided ovenproof dish with cooking spray (or lightly oil). Remove the tortillas from their packaging and warm in the microwave on high for 40 secs to soften. Lay out the tortillas on the bench. Place two heaped Tbsp of the enchilada beef mix in the center of each tortilla. Spread out evenly across the length of the tortilla using the back of a spoon. Roll up each tortilla and place into the dish side by side in one even layer. Spoon over the cheese sauce and spread evenly across the top of the enchiladas using a knife. Place into the oven and bake for 15 mins or until the top is golden.
3. TO PREPARE THE SALSA:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the black beans and corn and cook for 2-3 mins. Remove from the pan and place into a serving bowl. Finely slice the spring onion on the diagonal. Roughly chop the Italian parsley. Dice the tomato into 1 cm cubes. Add the spring onion, parsley and tomato to the bowl with the beans and corn. Drizzle with olive oil, season with salt and pepper then toss to combine.
TO SERVE:
Using a fish slice, divide the enchiladas between plates. Top with salsa and dollop over sour cream.