This was the starting point for yesterday's dinner - a jar of Discovery Enchilada Season & Sauce that has been lurking at the back of the cupboard for a while.
It's a two parter, with a serving of Mexican spices in the lid. Normally, you make "dry" spicy mince, wrap it in tortillas then pour the sauce over the top, add some cheese if you like, and put them in the oven. I decided to put everything inside the tortillas except for some cheese so that it would make them easier (and cleaner) for the kids to eat. I also decided to add extra veggies and beans to the filling, so here's our recipe.
1/2 red pepper
1/2 green pepper
a tin of red kidney beans
400g minced beef
a jar of Discovery Enchilada Season & Sauce (or you could replace this with a tin of tomatoes and some chilli powder)
1 tortilla wrap per person
Start off by frying some chopped onion. I finished off the garlic & coriander oil left over from a jar of olives to give it some extra flavour. After 2-3 minutes, add the minced beef and continue to cook, breaking up the meat with a wooden spoon.
Add the spices, then the peppers and mushrooms and continue to cook, stirring from time to time, for 5-10 minutes.
Add the red kidney beans, the jar of sauce and 1/2 jar of water (to get out the last scraps of sauce !). Leave to simmer and reduce for 10 minutes.
Take one flour tortilla per person, place it in an ovenproof dish, pour some filling into the middle and fold over both sides. Sprinkle grated cheese on top.
Place under a hot grill for 5 minutes until the cheese has melted and gone golden and the top of the tortilla wraps has toasted slightly.
Serve, accompanied with salad and tomato salsa.
These are actually really filling so half of one would be plenty, unless you have a particularly large appetite !
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