Mild Beef & Bean Enchiladas

Ingredients

• 1 tbsp rapeseed or olive oil
• 1 red onion, finely diced
• 1½ garlic cloves, crushed
• 190g 5% beef mince
• 1 tsp mild paprika
• ½ tsp ground cumin
• ½ x 160g tin kidney beans or black beans, drained and rinsed
• ½ x 160g tin chopped tomatoes
• 60ml water
• 1 tsp chipotle paste, adults only or added after baby portion removed
• 2.5 medium tortilla wraps
• 25g mature cheddar, grated
• 2g coriander, chopped
• Optional lime wedges for adults

Method

1. Heat oil in a large pan. Cook onion for 5–6 minutes until soft.
2. Add garlic and beef mince. Cook until browned and no pink remains.
3. Add paprika, cumin, beans, chopped tomatoes and water. Simmer for 15–20 minutes until thick.
4. Remove babies portion. Mash beans and break up mince finely.
5. Stir chipotle paste into the adult/toddler pan if using, keeping it mild for the toddler.
6. Save about 120g filling per adult-equivalent unit for Dinner 3.
7. Heat oven to 200°C / 180°C fan. Fill 5–6 wraps with the remaining mixture, roll up and place in a baking dish.
8. Top with cheddar and bake for 12–15 minutes until bubbling.
9. Finish with coriander for adults.