MEXICAN ENCHILADAS

SERVES 4 PREP 15 MINS COOK 40 MINS PER SERVE 3070kj COST $$$$$

2 tbsp vegetable or olive oil 1 onion, finely chopped 300g beef mince 425g can kidney beans, rinsed 400g can diced tomatoes 1 tbsp tomato paste 375g jar mild tomato salsa 8 flour tortillas 1 cup grated tasty cheese ¼ cup coriander sprigs ½ tsp smoked paprika mixed salad, to serve 1 In a large frying pan, heat oil on medium. Saute onion 3 mins or until soft. Add mince and cook, stirring to break up lumps, for 5 mins or until browned. Add beans, tomatoes and tomato paste and cook 5 mins or until heated. Cool.

2 Preheat oven to moderate, 180°C. Grease a 30cm x 20cm (base measurement) ovenproof dish. Spoon half the salsa over base of prepared dish.

3 For each enchilada, place a tortilla on a flat surface. Top with an eighth of the beef mixture, roll to enclose and form a log. Place seam-side down in prepared dish. Repeat to make 8 in total. Top with remaining salsa and cheese and bake for 25 mins or until bubbling and golden. Sprinkle enchiladas with coriander and paprika. Serve with salad.