Cheesy Beef Enchiladas with Avocado, Spinach, and Beans

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Roughly chop ¾ the spinach. Drain and rinse the red kidney beans. Stack tortillas and wrap in a damp paper towel, then in foil, and place in oven to warm, 5-10 minutes.

Brown Beef:

While tortillas warm, heat olive oil in a medium pan over medium high heat. When oil is shimmering, add beef and season with salt and pepper. Cook, breaking up with the back of a spoon, until browned, about 5 minutes. Add spice mix to taste depending on how much heat you like, stir to combine, and cook until fragrant, about 1 minute. Taste and add more salt and pepper as needed.

Make Filling:

In the same pan, add ½ cup salsa, chopped spinach, and red kidney beans then stir to combine.

Assemble Enchiladas:

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 medium baking dish, arranging in a single layer.

Bake Enchiladas:

Spoon remaining salsa in a line across tops of enchiladas. Sprinkle over cheese. Bake until cheese is melted and enchiladas are warmed through, 8- 10 minutes. Meanwhile, halve avocado and remove and discard pit. Using a spoon, scoop out flesh and cut into ½ cm slices.

You Plate It:

Divide enchiladas, remaining spinach and avocado evenly between plates. Season to taste. Enjoy!