ENCHILADA BAKE

ENCHILADA BAKE
Vanaand eet ons Mexican.
Recipe serves 2
500 g mince
410 g whole kernel corn
410 g red kidney beans
410 g Mexican tomatoes
1 tablespoon tomato paste
salt and pepper
½ red onion
chili flakes for extra heat
sour cream or cream cheese
Guacamole
grated white and yellow cheddar
4 tortillas

Preheat oven to 180°C.
Fry chopped red onion until soft.
Drain and rinse the beans.
Drain the corn.
Add mince and cook for a few minutes, breaking up with a fork.
Add salt and pepper and tomato paste.
Add the tin of tomatoes and stir and let simmer a minute or two.
Add the beans and corn and the chili flakes.
Leave to simmer for half hour but keep stirring every 10 mins.
Spread some sour cream or cream cheese onto a tortilla and top with some mince mixture in the center.
Roll up and place the roll into an oven dish.
Repeat with the other 3 tortillas placing them snugly next to each other.
Top with dollops of sour cream or cream cheese.
Top with grated cheese.
Bake for 20-30 mins.
Serve with guacamole.
Photo and recipe:  Angela Landsberg