Ingredients
- 1 avocado, halved, stone removed, peeled
- 1 large tomato, finely chopped
- 2 1/2 tablespoons olive oil
- 1 brown onion, halved, roughly chopped
- 1 x 400g can kidney beans, rinsed, drained
- 1/4 cup loosely packed chopped fresh coriander
- 400g premium beef mince
- 1/4 teaspoon cayenne pepper
- 8 enchilada tortillas (Old El Paso brand)
- 105g (1 1/4 cups) shredded cheddar
- 80ml (1/3 cup) light sour cream
Method
- Step 1Place avocado in a bowl and mash. Stir in tomato.
- Step 2Heat 1 tablespoon of olive oil in a non-stick frying pan over medium-high heat. Add onion and cook for 5-6 minutes. Add kidney beans and cook for 5-6 minutes. Stir in 1 tablespoon of coriander. Set aside.
- Step 3Heat 1 tablespoon of oil in a saucepan over medium-high heat. Add mince and cayenne pepper and cook, stirring to break up any lumps, for 3-4 minutes. Stir in 1 tablespoon of coriander. Divide mince among tortillas. Sprinkle with cheddar and fold in half.
- Step 4Heat remaining oil in a non-stick frying pan over medium heat. Cook the tortillas for 1-2 minutes each side.
- Step 5To serve, spoon bean mixture among plates. Top with enchiladas, avocado mixture, sour cream and coriander.
- High fibre
- Low carb
- Low sugar
- Lower gi
Nutrition
3076 kj
Energy
48g
Fat Total
18g
Saturated Fat
12g
Fibre
40g
Protein
105mg
Cholesterol
862.76mg
Sodium
6g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Prep & cooking: 30 mins
- Author: Jane Charlton
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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