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Chilli beef enchiladas
An excellent alternative to a traditional chilli.
What you need
- 3 tsp vegetable oil
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 450 g lean minced beef
- 200 g canned red kidney beans, drained and rinsed
- seasoning
- 1/4-1/2 tsp chilli powder or chilli seasoning
- 2 tsp plain flour
- 3 tsp tomato puree
- 400 g canned chopped tomatoes
- 4 flour tortillas
- 25 g butter or margarine, melted
- To garnish
- 1 lime, cut into slices
- 4 sprigs fresh coriander
Method
Preheat oven to 150°C.
Heat the oil in a large saucepan. Add the onion and garlic and fry for 2-3 min or until just softened. Stir in the mince.
Cook and stir for a further 5-8 min or until just browned. Stir in remaining ingredients.
Bring to the boil then reduce heat and simmer for 25-30 min.
Meanwhile, brush one side of each tortilla with a little of the melted butter or margarine and wrap in aluminium foil.
Warm through in the oven for 15 min. Unwrap the tortillas. Fill with the mince mixture and re-roll. Return to the oven for a further 10 min.
Serve garnished with lime slices and fresh coriander.
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Preparation 20 minutes Cook 42 minutes Total 1 hour, 2 minutes -
Energy 1039 kcal/serving Fat 11.5 g/serving Carbohydrates 72.78 g/serving Glycaemic Index 31 Glycaemic Load 11.32 
Serving suggestion
Shredded crisp green lettuce.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 4348 | 645 | 10475 | 8350 |
| Energy (kcal) | 1039 | 154 | 2500 | 2000 |
| Protein (g) | 46.7 | 6.93 | ||
| Carbohydrate (g) | 40.7 | 6.03 | 345 | 275 |
| Fat (g) | 77.8 | 11.5 | 95 | 70 |
| Fat (saturated) (g) | 31.6 | 4.69 | ||
| Fibre (g) | 11.5 | 1.70 | ||
| Sodium (mg) | 642 | 95.4 | ||
| Salt (equivalent) (g) | 1.61 | 0.24 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 250 | 37.1 | 800 |
| Vitamin B-12 (µg) | 5.98 | 0.89 | 1 |
| Vitamin B-6 (mg) | 0.91 | 0.14 | 2 |
| Vitamin C (mg) | 48.6 | 7.22 | 60 |
| Vitamin D (µg) | 9.33 | 1.39 | 266 |
| Vitamin E (mg) | 3.50 | 0.52 | 10 |
| Zinc (mg) | 9.19 | 1.36 | 15 |
| Calcium (mg) | 149 | 22.2 | 800 |
| Folate (mcg) | 110 | 16.3 | 200 |
| Iron (mg) | 7.12 | 1.06 | 14 |
| Magnesium (mg) | 104 | 15.6 | 300 |
| Niacin (mg) | 12.8 | 1.89 | 18 |
| Pantothenic acid (mg) | 1.53 | 0.23 | 6 |
| Riboflavin (mg) | 0.56 | 0.08 | 1.6 |
| Phosphorous (mg) | 476 | 70.7 | 800 |
| Thiamin (mg) | 0.38 | 0.06 | 1.4 |
This recipe is:
Corn-free
Egg free
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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