Weekend Inspiration for Mexican Enchiladas

Ingredients:

1 red onion

2 cloves garlic

500 g ground beef

1 can sweet corn

2 tsp chili powder or chili flakes

400 g canned peeled tomatoes

½ cup fresh coriander

1 red bell pepper

150 g grated cheese

1 tomato

tortillas

oil

salt and pepper

Preparation:

Sauté the finely chopped red onion and garlic in a little heated oil, reserving two tablespoons of the red onion. Add the ground beef and cook for about 10 minutes. Stir in the red bell pepper, chili and sweet corn, followed by the canned tomatoes and half of the coriander. Season with salt and pepper. Fill the tortillas with the mixture, roll them up, arrange them in a baking dish and sprinkle with grated cheese. Bake at 180°C for about 15 minutes. Mix the finely chopped tomato with the reserved onion and remaining coriander, then serve alongside the enchiladas.

Enjoy!