Beef and bean enchiladas

Serves: 4
Time to make: 30 mins

Total cost: $ 26.80 / $ 6.70 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

olive oil spray
400g lean beef mince
420g can Mexican-style beans (see tip)
4 cups baby spinach
400g can no-added-salt chopped tomatoes
4 x 20cm wholegrain tortillas
1/4 cup grated reduced-fat cheddar cheese
1 avocado, peeled, sliced
cracked black pepper
4 cups mixed salad leaves, to serve

Nutrition Info

Kilojoules 2180kJ
Calories 521cal
Protein 36g
Total fat 23g
Saturated fat 7g
Carbohydrates 40g
Sugars 10g
Dietary fibre 11g
Sodium 490mg
Calcium 230mg
Iron 7mg

Instructions

1 Place a large baking dish (approximately 20cm x 30cm) in oven and preheat to 200°C.

2 Spray a non-stick frying pan with oil and place over medium-high heat. Cook mince, stirring, for 2 minutes, or until just browned. Add beans, spinach and half the tomatoes. Cook for a further 2 minutes, or until heated through.

3 Remove baking dish from oven and spray with oil. Fill and roll each tortilla with a large spoonful of beef and bean mixture and place side-by-side in prepared baking dish. Spoon over remaining tomatoes and sprinkle with cheese.

4 Bake enchiladas for 10–15 minutes, or until heated through and cheese is melted. Top with sliced avocado, season with pepper and serve with salad leaves.

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