Mexican enchiladas

Delicious and quickly ready: this oven dish!

Ingredients

1 onion
1 green pepper
2 tbsp oil
300 grams of minced beef
2 teaspoons Mexican spice mix
1 can chili beans (400 g)
1 can of corn kernels (300 g)
4 large tortilla wraps
150 ml unwhipped cream
4 tablespoons grated cheese
possibly fresh coriander

Preparation

Preheat the oven to 180°C. Peel and dice the onion, cut the pepper into rings. Heat the oil in a frying pan and fry the onion, pepper and minced meat together. Add the spice mix and let it fry for a while. Add the chili beans with liquid and the (drained) corn to the mincemeat mixture and toss well. Spread a wrap on a cutting board and place ¼ part of the minced meat/bean mixture in the middle. Close the wrap and place it with the opening down in a greased baking dish. Repeat with the other 3 tortilla wraps. Pour the cream over the tortillas, making sure everything is covered, and sprinkle with the cheese. Place the enchiladas in the hot oven and bake for 15 minutes until the cheese is well melted. Garnish with fresh coriander if desired. Serve with a fresh iceberg lettuce salad. Delicious with guacamole.

Tip

You can also prepare this dish a day in advance, up to and including filling the wraps. Keep refrigerated and add the cream and cheese just before placing the dish in the oven.