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


Step 1

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.

Step 2

Then add the peeled tomatoes, garlic, spices, beef stock cube, rinsed kidney beans and let simmer for half an hour.

Step 3

Add a spoonful of flour to thicken the mixture slightly, add salt to taste (be careful, the cube is already quite dirty!).

Step 4

Preheat oven to th. 7 (210°C).

Step 5

Cut the bell pepper into very small cubes.

Step 6

Stop the cooking process and add the diced peppers and, if necessary, the chili paste.

Step 7

Place 3 tablespoons of the mixture on each tortilla and arrange them in a buttered baking dish, folded side down.

Step 8

Sprinkle with grated cheese and drizzle with cream.

Step 9

Place in the oven for 20 minutes and serve immediately.