Loaded Beef & Black Bean Enchilada Bake

Ingredients

• 1500 g beef mince(500g)
• 21 tablespoon oil(13.5g)
• 31 small onion(70g)
• 42 garlic cloves(6g)
• 51 teaspoon cumin(2.5g)
• 61 teaspoon smoked paprika or chili powder(2.5g)
• 70.5 teaspoon salt(3g)
• 80.25 teaspoon pepper(1.5g)
• 9400 g black beans(400g)
• 101.5 cup cooked rice(300g)
• 118 flour tortillas(320g)
• 122 cup enchilada sauce(500g)
• 132.5 cup shredded cheese(250g)
• 141 small avocado(150g)
• 152 tablespoon red onion(20g)
• 162.5 tablespoon coriander (cilantro)(4g)

Instructions

1. 1Cook the filling - Heat olive oil in a pan over medium heat. Sauté onion 3–4 minutes, then add garlic for 30 seconds. Add beef, breaking it up, and cook until browned. Stir in cumin, smoked paprika, salt and pepper. Mix in black beans and cooked rice, then remove from heat.
2. 2Assemble enchiladas - Preheat oven to 190°C / 375°F. Spread a thin layer of enchilada sauce in the base of a baking dish. Divide the beef mixture between tortillas, sprinkle with a little cheese, roll up and place seam-side down in the dish.
3. 3Bake - Pour remaining enchilada sauce over the top and cover with the rest of the cheese. Bake 20–25 minutes until bubbling and golden.
4. 4Finish & serve - Top with diced avocado, red onion and coriander. Slice into 6 portions and serve hot (great with sour cream and salsa on the side).