Spicy enchiladas
Serves: 4
Prep time: 5 minsTotal time: 
Photographs by Dan Jones
Spicy enchiladas
Serves: 4
Prep time: 5 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
840Kcal
Fat
33gr
Saturates
15gr
Sugars
12gr
Salt
2.6gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 1 x 500g pack beef mince
- ½ tsp ground cumin
- ½ tsp hot chilli powder
- 1 x 400g tin chopped tomatoes
- 1 x 420g tin kidney beans in chilli sauce
- a small handful of chopped coriander
- 1 x 227g tin chopped tomatoes with herbs
- 8 flour tortillas
- 100g grated cheddar
Step by step
Get ahead
Make double the amount of mince and freeze it, ready for another day
- Heat the oil in a frying pan and soften the onion. Add the mince and cook until it is browned all over, stirring to break up the mince as you go. Stir in the cumin and chilli powder, then the tomatoes and kidney beans. Season and bring to the boil, then simmer, uncovered, for 25-30 minutes, stirring now and again
- Preheat the grill. Stir the coriander into the tomatoes with herbs. Divide the hot mince between the tortillas and roll up. Place the rolls in a 16 x 26cm ovenproof dish or similar. Pour over the tomato mixture and scatter over the cheese. Grill until golden and bubbling.
