Ingredients

• 1 tbsp oil
• 1 onion, peeled and finely chopped
• 500g lean beef mince
• 1 tsp oregano
• 1 tsp ground coriander
• ½ tsp chilli flakes (or to taste) 
• 1 tin whole peeled chopped tomatoes
• 1 tin red kidney beans 
•  2 cups Mainland Mild Cheese, grated
• 6 soft tortilla wraps
• ½ cup Anchor sour cream
• Tomato salsa, hot sauce, avocado and fresh coriander to serve

Method

1. Heat oil in a frying pan and sauté onion, garlic and mince until browned.
2. Add oregano, coriander and chilli flakes, then tinned tomatoes and kidney beans, and simmer for 5-10 minutes until reduced and thickened.
3. Allow to cool for 10 minutes then stir in half the cheese. Meanwhile, heat the oven to 200°C
4. Divide mixture between the 6 tortillas and wrap each into a parcel. Place on a lined oven tray and top with sour cream and remaining cheese.
5. Bake for 15-20 minutes or until golden and bubbling on top.
6. Serve enchilada parcels with tomato salsa, hot sauce, avocado and fresh coriander.