Cheesy Beef Enchiladas with Avocado, Spinach and Beans

Preheat oven to 200°C. Roughly chop ³⁄₄ of the spinach (or to your taste). Remove and discard capsicum seeds and cut into 1 cm dice. Roughly chop tomato. Drain and rinse the red kidney beans. Open packet of tortillas. Heat tortillas in microwave (we did 30 seconds on High per pack).

Heat olive oil in a frypan over medium high heat. When oil is shimmering, add beef, tomato and capsicum. Cook, breaking up with the back of a spoon, until browned, about 5 minutes. Add spice mix, stir to combine. Cook until fragrant, about 1 minute. Taste and add salt and pepper as needed.

Tip! Add as little or as much of the spice mix, depending on your preferred level of spice.

In the same pan, add ¹⁄₂ the salsa, chopped spinach, and red kidney beans then stir to combine, until spinach has wilted down.

Lay tortillas flat on a clean dry surface. Divide filling evenly among tortillas. Fold sides around tightly to create cylinders, then transfer seam-side down to a baking dish, arranging in a single layer. Spoon remaining salsa in a line across top of enchiladas. Sprinkle with cheese.

Bake until cheese is melted and enchiladas are warmed through, 8-10 minutes.

Divide enchiladas and remaining spinach between plates. Add a dollop of sour cream and avocado to serve. Season to taste. Enjoy!

Preheat oven to 200°C. Roughly chop ³⁄₄ of the spinach (or to your taste). Remove and discard capsicum seeds and cut into 1 cm dice. Roughly chop tomato. Drain and rinse the red kidney beans. Open packet of tortillas. Heat tortillas in microwave (we did 30 seconds on High per pack).

Heat olive oil in a frypan over medium high heat. When oil is shimmering, add beef, tomato and capsicum. Cook, breaking up with the back of a spoon, until browned, about 5 minutes. Add spice mix, stir to combine. Cook until fragrant, about 1 minute. Taste and add salt and pepper as needed.

Tip! Add as little or as much of the spice mix, depending on your preferred level of spice.

In the same pan, add ¹⁄₂ the salsa, chopped spinach, and red kidney beans then stir to combine, until spinach has wilted down.

Lay tortillas flat on a clean dry surface. Divide filling evenly among tortillas. Fold sides around tightly to create cylinders, then transfer seam-side down to a baking dish, arranging in a single layer. Spoon remaining salsa in a line across top of enchiladas. Sprinkle with cheese.

Bake until cheese is melted and enchiladas are warmed through, 8-10 minutes.

Divide enchiladas and remaining spinach between plates. Add a dollop of sour cream and avocado to serve. Season to taste. Enjoy!