Cheesy Beef Enchiladas with Avocado, Spinach, and Beans
  • Prep time: 20 minutes
  • Calories: 850
This recipe includes a traditional Mexican spice mix - chili powder, onion powder and cumin - which helps to create an authentic flavour. The soft tortillas wrapped around a beef and bean filling will be a weeknight favourite. Don’t forget to share the moment #youplateit with us on Instagram.
  • 1 75 Gram Pack of Baby Spinach
  • 1 125 Gram Pack of Red Kidney Beans
  • 250 Grams of Beef Mince
  • 1 6-Pack of Flour Tortillas
  • 1 Tablespoons of Beef Enchilada Spice Mix
  • 0.75 Cups of Tomato Salsa
  • 0.75 Cups of Tasty Cheese (grated)
  • 1 Avocado
  • 1 Tomato (small)
  • 1 Green Capsicum (small)

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Roughly chop ¾ 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, remove oxygen absorber (and discard) and heat in microwave (we did 30 seconds on High).

Brown Beef:

Heat olive oil in a pan 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 (to taste depending on how much heat you like), stir to combine, and cook until fragrant, about 1 minute. Taste and add salt and pepper as needed.

Make Filling:

In the same pan, add ½ the salsa, chopped spinach, and red kidney beans then stir to combine, until spinach has wilted down.

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!