Easy beef enchiladas

My Easy Cooking
4 servings
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A tasty low GI recipe to fill the family's tummies.

By Food24 September 09 2011
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Ingredients (14)

4 tortillas — wholewheat flour
1 tinned tomatoes — chopped, Mexican flavour
1 onion — large, chopped
1 tsp cumin — ground
1 garlic — cloves
1 fresh chillies — chopped
olive oil
salt and freshly ground black pepper
2 tsp sugar — optional
1 red kidney beans — tinned, drained and rinsed
500 g beef — strips or gound beef
250 ml sour cream
1 cup cheese — strong, grated
fresh coriander
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Method:

Heat
the oil in a pan, add the cumin and garlic and stir-fry the strips of
beef for a couple of minutes or until they are  brown and cooked.
Add
the beans and stir through.
Season, remove from pan  and keep warm.
In
the same pan, add a little more oil, sauté the onions until they have
browned, add the tomatoes, salt, pepper, chili (the dry one you keep
whole ) and sugar.
Cook for a couple of minutes to reduce the sauce
somewhat.
Now spoon some of the beef en beans in each tortilla, roll it
up and place in a casserole.
Cover with the tomato sauce and sprinkle
the cheese over the top.
Bake in oven until hot and bubbly.
When it is
ready to eat, spoon some sour cream on top and finish off with some
fresh coriander.

Reprinted with
permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.



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