- 400g tin kidney beans, drained
- 400g lean beef mince
- 2 tsp ground cumin
- 2 tsp chilli flakes
- 400g beef mince
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tsp oregano
- 1 tsp chipotle chilli flakes
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 1tsp runny honey
- 1 red pepper, finely sliced
- 150g Cheddar cheese, grated
- 8 tortillas
Ingredients for the enchilada sauce
- 1 tsp chilli flakes
- ½ jar Mackays Red Onion & Chilli Marmalade
- 1 tin chopped tomatoes
- 1 tsp oregano
- 2 tbsp fresh coriander, chopped
Follow The Recipe
Add 2 tablespoons of olive oil to a large saucepan on low/medium heat. Add the onion, garlic, oregano, chilli flakes, chipotle chilli flakes, cumin, smoked paprika, and ground coriander. Stir to combine and let the onions sweat for a few minutes.
Turn the heat up to medium/high and add the beef mince. Allow to brown for around 5 minutes before adding the honey. Stir to combine and then add the chopped red pepper and kidney beans.
Stir well and reduce the heat and allow to cook for a further 5 minutes.
For the enchilada sauce, add the chopped tomatoes, ½ jar of Mackays Red Onion & Chilli Marmalade, oregano, chilli flakes to a non-stick pan on a medium/high heat. Reduce to simmer for 15-20 minutes before blitzing with a stick blender. Add the chopped coriander, stir and remove from the heat.
Fill a tortilla wrap with the beef mixture, fold the ends, wrap and place in an oven-proof dish. Repeat with all the wraps and then pour over the enchilada sauce. Sprinkle the grated cheese over the top.
Place in a pre-heated oven at 200C / 180C Fan, for 15 minutes, or until the cheese has melted and has started to bubble.
Serve with your favourite toppings such as fresh coriander, avocado, salsa and jalapeños.