Pulled Beef Enchiladas

Pulled Beef Enchiladas

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, November 19, 2017.
Order Now
Order Now

Allow enchiladas to rest for about 5 minutes after removing from oven as they will be piping hot!

Ingredients

Pulled Beef Enchiladas

  • ½ brown onion, thinly sliced
  • ½ carrot, grated
  • ¼ teaspoon salt
  • 1 tablespoon enchilada spices
  • 35g tomato paste
  • 250g pulled beef
  • ½ can kidney beans, drained and rinsed
  • 1 cup tomato passata
  • 2 teaspoons Worcestershire sauce
  • 1 cup tomato passata
  • ¼ teaspoon salt
  • 4 tortilla wraps
  • ½ block Parmesan cheese, finely grated

Salad

  • ½ capsicum
  • ½ bag baby spinach
  • 2 tablespoons mayonnaise

Steps

  1. Preheat oven to 230°C. Lightly grease a large baking dish (measuring about 25x35cm). Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook onion, carrot, first measure of salt and enchilada spices for 3-4 minutes, until soft. Add tomato paste and cook a further 1 minute, until fragrant.
  2. Add beef, kidney beans and first measure of passata to pan, bring to a simmer and cook for about 5 minutes, until thickened. Season to tast.
  3. While beef is simmering, combine Worcestershire sauce, second measure of passata and salt in a small bowl. Once beef mix has thickened, evenly fill wraps with mixture, roll up and lay side by side in prepared dish.
  4. Once all wraps are filled, pour over passata mix and sprinkle with cheese. Bake for about 10 minutes, until cheese is golden and bubbling.
  5. Thinly slice capsicum and toss in a bowl with spinach and mayonnaise.
  6. To serve, divide pulled beef enchiladas between plates and serve salad on the side

Nutritional Information

Energy 2517 kj
602 kcal
Protein 39.1g
Carbohydrate 60.0g
Fat 18.6g