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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large frying pan or wok and cook the mince over a high heat for 5 minutes, until browned. Add the red onion and seasoning and stir fry for 2 minutes.
Mix in the beans and their sauce, then add the chopped tomatoes and simmer gently for 10 minutes, adding a splash of water if it’s looking too dry.
Preheat the oven to 200ºC, gas mark 6. Place 1/5 of the chilli mixture in the centre of each tortilla with a scattering of the cheese. Roll up and place in a small roasting tin about 26x20cm. Repeat for all 4 tortillas.
Spoon the remaining chilli over the enchiladas, then sprinkle with the remaining cheese. Bake for 8-10 minutes until melting and golden. Scatter with the coriander leaves, then serve.
Use up the rest of the coriander with a side of simple avocado salsa. Toss cubed avocado, chopped red onion, lime juice, olive oil and some dried chilli flakes along with the rest of the pack of coriander, roughly chopped. Season and serve.
Typical values per serving when made using specific products in recipe
Energy | 2,603kJ/ 621kcals |
---|---|
Fat | 27g |
Saturated Fat | 12g |
Carbohydrates | 52g |
Sugars | 9.4g |
Fibre | 7.7g |
Protein | 38g |
Salt | 2.8g |
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