One-Pan Enchiladas

This easy one-pan enchilada recipe is a quick and satisfying weeknight dinner packed with lean beef, beans and vegetables.

Serves 4

Ingredients

• 500 g lean beef mince
• 1 onion, chopped
• 40 g salt-reduced taco seasoning
• 400 g canned chopped tomatoes
• 400 g black beans, drained and rinsed
• 2 carrots, peeled and grated
• 300 g canned corn kernels, drained and rinsed
• 8 mini tortillas, cut into long strips
• 120 g light cheese, grated
• 1 avocado, sliced
• Light sour cream, to serve

Method

1. Cook the beef: Add the beef mince to a large pot or deep frying pan and cook over medium heat until browned. Drain any excess fat if required.
2. Add the onion: Add the chopped onion and cook until softened.
3. Add the vegetables and beans: Reduce the heat to low and stir through the taco seasoning, chopped tomatoes, black beans, grated carrots and corn. Mix well to combine.
4. Simmer: Cook over low heat for a further 5–10 minutes, stirring occasionally.
5. Add the tortillas: Arrange the tortilla strips over the mixture and gently stir through. Sprinkle the grated cheese over the top, then continue cooking for approximately 5 minutes or until the cheese has melted.
6. Serve: Divide between plates and top with sliced avocado and a spoonful of light sour cream.