Ingredients for 5 people.
For 10 enchiladas :
10 wheat tortillas
500 g ground meat
1 large onion
3 tablespoons oil
1 small bell pepper
1 can peeled tomatoes
1 can kidney beans
2 cloves garlic, minced
1 tablespoon Mexican spices
1 tablespoon flour
1 beef bouillon cube
1 teaspoon grated hot pepper (optional)
10 g butter
100 g grated cheese
20 cl cream
salt and pepper
Chop the onion and fry it in oil in a large frying pan. When the onions start to brown, add the meat and let it brown.
Then add the peeled tomatoes, garlic, spices, beef stock cube, rinsed kidney beans and let simmer for half an hour.
Add a spoonful of flour to thicken the mixture slightly, add salt to taste (be careful, the cube is already quite dirty!).
Preheat oven to th. 7 (210°C).
Cut the bell pepper into very small cubes.
Stop the cooking process and add the diced peppers and, if necessary, the chili paste.
Place 3 tablespoons of the mixture on each tortilla and arrange them in a buttered baking dish, folded side down.
Sprinkle with grated cheese and drizzle with cream.
Place in the oven for 20 minutes and serve immediately.