Ingredients
• 1 tsp canola oil
• 1/2 cup finely chopped onion
• 225 grams extra-lean ground beef
• 2 tsp cumin
• 1 cup pinto beans
• 400 gram can crushed tomatoes
• 400 gram can diced green chillis
• 4 low fat flour tortilla wraps
• 280 gram can or jar enchilada sauce
• 1/2 cup reduced fat shredded cheddar cheese
Preparation
• Preheat oven to 180C. Coat a 20 cm square baking dish with non stick cooking spray.
• Heat oil in a large non stick skillet. Sauté onions until translucent. Crumble in beef and cook until no longer pink.
• Add cumin, beans, tomatoes and chillis. Cook for 10 minutes until sauce is reduced.
• Spread a little enchilada sauce on each tortilla.
• Spoon beef mixture into each of the four tortillas. Roll up and place seam down into the baking dish. Four will fit into the dish perfectly. Pour remaining enchilada sauce over the tortilla rolls. Top with shredded cheese. Bake for 20 minutes until sauce is bubbly and cheese has melted.