ONE-PAN ENCHILADAS

A quick and satisfying weeknight dinner

SERVES 4

INGREDIENTS

• 500g lean beef mince

• 1 onion, chopped

• 40g salt reduced taco seasoning

• 400g tinned chopped tomatoes

• 400g black beans, drained & rinsed

• 2 carrots, peeled & grated

• 300g tinned corn kernels, drained & rinsed

• 8 mini tortillas, cut into long strips

• 120g lite cheese, grated

• 1 avocado, sliced

• Lite sour cream, to serve

METHOD

1. In a large pot or deep skillet, cook the beef mince over a medium heat until browned. Drain any excess fat.

2. Add diced onion to the pot, cooking until the onion is softened.

3. Reduce heat to low and stir through taco seasoning, tinned tomatoes, black beans, carrots and corn kernels. Mix well to combine.

4. Simmer for a further 5-10 minutes over low heat.

5. Place tortilla strips on top of mixture and carefully stir through. Sprinkle cheese on top and simmer for 5 minutes or until cheese has melted

6. To serve, top with avocado and sour cream

One-pan Enchiladas