Cheesy Beef Enchilada Bake

• 500 gbeef mince
• 240 gdrained black beans (from a 400 g tin), rinsed
• 1red pepper, diced
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• salt and black pepper to taste
• 1onion, diced
• 2garlic cloves, grated
• 1 tbspmild chilli powder (optional; skip for younger kids) (optional)
• 1 tspground cumin
• 1 tspsmoked paprika
• 1 tbspolive oil
• 6large flour tortillas
• 120 mlsoured cream
• 150 gmozzarella, grated
• 1lime, cut into wedges
• 150 gCheddar, grated

Method

1. 1Heat the oven to 200°C fan. Press kitchen paper over the mince until dry.
2. 2Warm the oil in a large frying pan over a medium-high heat. Divide the oil between two batches and brown the mince for 8–10 minutes in total. You want deep colour and proper stuck bits on the base of the pan.
3. 3Return all the mince to the pan, stir in the onion and red pepper, and cook for 6 minutes until softened and glossy at the edges.
4. 4Add the grated garlic, optional chilli powder if using, cumin, smoked paprika and tomato puree. Toast the spices in the oil for 30–60 seconds until fragrant and the paste has darkened a shade.
5. 5Pour in the chopped tomatoes with a good splash of water to loosen, scraping up the fond from the base. Add the black beans, simmer for 12–15 minutes until thick and spoonable rather than soupy.
6. 6Reserve about one-quarter of the thick filling for the base and top. Spread half this reserved mixture over the base of a large baking dish. Divide the rest of the filling evenly among the six tortillas, roll and arrange seam-side down.
7. 7Spoon the remaining reserved mixture over the top, dollop the soured cream across in spoonfuls, and scatter all 300 g of the mixed mozzarella and Cheddar right to the edges so it crisps against the dish. Bake for 18–22 minutes until bubbling around the sides and the cheese is properly golden and blistered in patches.
8. 8Rest for 5 minutes so the layers hold when you lift portions; the tortillas soften into the sauce while the top stays burnished.
9. 9Bring the dish to the table, scatter over any cheese that's caught at the edges, and serve with the lime wedges for squeezing; the squeeze of lime cuts straight through the richness.

Per serving

kcal

736

protein

38.4g

fibre

7.9g

carbs

53.2g

fat

41.2g