Simple to make and very flavourful, these Mexican enchiladas are a great way of giving mince new life.
- Heat oven to 180C. Heat oil in a saucepan and cook onion over a medium heat for 5 minutes until softened. Add garlic and cumin and cook for 1 minute more.
- Add one can of whole kidney beans. Coarsely mash the second can of beans with a potato masher and add to the pan. Stir in one cup of tomato pasta sauce, chilli powder and coriander.
- Simmer on low heat for 2 minutes or until heated through. Season with salt and pepper to taste. Fill each tortilla with one sixth of the bean mixture and roll up, leaving ends open.
- Arrange tortillas, seam side down, in a greased baking dish. Spread with extra tomato paste sauce and sprinkle with grated cheese. Bake for 20 minutes or until golden brown.
Mexican flour tortillas are thin flat-bread rounds that can be eaten on their own or used as a wrap for various fillings. Look for packets in your local supermarket.