How To Make Chili Beef Enchiladas

Enchiladas

• 200 grams Mince beef
• 2 Garlic cloves puree
• 2 Large onions peeled and diced
• 1 Carrot peeled and diced
• 1 capsicum diced
• 2 Fresh Chili finely diced
• ½ kg Mushrooms sliced
• 1 240 grams tin Kidney beans
• 1 tbsp chili powder
• 30g Dark chocolate
• Seasoning (salt and pepper)
• 2 tbsp tomato Puree
• 1 tin tomatoes
• 6 Tortillas plain,

Method

1. Place pan on medium heat, add oil in pan and heat for one minute then add garlic, chili and onions  then cook a further 3 minute. Keep on the move making that the they don’t burn.
2. Add Beef mince and cook out the fat from the meat fry for 4 minutes until all mince is cooked through, once cooked the mince will turn dark brown or grey,  drain off any excess fat oil once cooked.
3. Add tomato puree, capsicum, carrot and kidney beans cook for 10 minutes on low heat
4. Then add kidney beans mushrooms, chilli powder and chopped tomatoes cook for 5 minutes high heat
5. At the end add chocolate and season with salt and pepper.
6. Once this stage is reached place the mixture into the tortilla, sprinkle with grated cheese then place on a baking tray.
7. Once all have been rolled, cover with grated cheese on top and grill for 4 minutes until the tortilla are golden brown and cheese has melted.
8. Serve fresh with sour cream and salsa