Beef and black bean and layered enchiladas
You've gotta love a dish that comes as a happy package of carbs, veg and protein which can take care of itself in the oven while you get on with more important things like cracking a cold Mexican beer and watching reality TV.
We take slow-roasted, spice-rubbed, shredded beef, mix it with a tangy homemade barbecue sauce and cooked black beans and use the mix to layer tortillas which are then blanketed with more of the sauce and sprinkled with mozzarella.
Serve with guacamole, a squeeze of lime juice, scattering of finely sliced red onion and coriander leaves. A big fresh salad on the side would be good, too. Hot tip - add some crushed up corn chips on top of your enchilada for extra crunch.
Frozen product. May be cooked straight from frozen or defrosted overnight in the fridge. Once defrosted, cook and consume within 48 hours.
Remove from the plastic sleeve and place in a preheated 180C oven for 45 minutes (from defrosted) to 60 minutes (from frozen) or until heated through and the cheese is bubbling. Stand for 5 minutes before serving.
C ooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.
ooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.