Not only is it cost-effective and versatile, but this Mexican enchilada bake makes the most of mince, a staple protein.

SERVES 6 // COOKING TIME 1 hour

INGREDIENTS
For the mince
2 tbsp vegetable oil
1 onion, chopped
1 green pepper, chopped
500 g beef mince
2 tbsp tomato paste
1 tin black beans, drained and rinsed
Salt and pepper, to season
For the enchilada sauce
3 tbsp vegetable oil
1 garlic clove, chopped
3 tbsp flour
1 tsp dried oregano
1 tsp chilli powder
½ tsp ground cumin
½ tsp ground coriander
1 cup chicken stock
¼ cup water
1 tin chopped tomatoes
1½ tbsp sugar
To assemble
6 tortilla wraps
1 cup mozzarella, grated
1 cup Cheddar, grated
To serve
1 cup fresh coriander

METHOD
For the mince
1. Preheat the oven to 180°C and grease a large ovenproof casserole dish.
2. Heat the oil in a pan over medium heat. Fry the onion and peppers until soft, about 6–8 minutes. Add the mince and fry until cooked through, breaking the mince up with a wooden spoon.
3. Add the tomato paste, black beans, and seasoning and simmer for 15 minutes.
For the enchilada sauce
1. Heat the oil in a pot over medium heat. Add the garlic and fry for 1 minute.
2. Add the flour and whisk until combined, then whisk in the herbs and spices.
3. Slowly pour in the chicken stock and water, whisking continuously until smooth. Add the tomatoes and sugar, reduce the heat and simmer for 10 minutes until thickened. Season to taste.
To assemble
1. On a clean surface, spread a tortilla with an even layer of sauce. Place the mince in a line down the middle of the wrap and sprinkle with mozzarella.
2. Roll into a cigar shape, place in the casserole dish and repeat with the rest of the wraps.
3. Pour the remaining sauce over the enchiladas and sprinkle with Cheddar. Bake for 20 minutes until golden and bubbling.
4. Serve hot garnished with fresh coriander.

Recipe & styling: Elizabeth Mackenzie |Photography: Andreas Eiselen // HMimages.co.za