Chilli con carne enchiladas

(serves 6)

  • 800 g beef strips (stroganoff)
  • 30 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 cans (400 g each) chopped tomatoes
  • 1 red chilli, finely chopped
  • 150 ml red wine
  • salt and freshly ground black pepper to taste
  • 40 ml sunflower oil
  • 6 tortillas
  • 150 g cheddar, grated
  • a handful of fresh coriander

Cut the beef strips into cubes. Heat the olive oil in a deep saucepan. Sauté the meat for about 15 minutes. Add the onion and garlic. Cook for about 10 minutes. Add the tomatoes, chilli and
red wine. Season with salt and pepper. Cover and simmer for 30 minutes. Uncover and simmer for a further 30 minutes until the sauce is almost evaporated.

Preheat your oven to 180 °C. Pour the sunflower oil in an oven dish. Follow the instructions on the pack and heat the tortillas in the microwave oven. Spoon some of the meat into the centre of each tortilla and fold. Put the enchiladas in the oven dish, folded side down. Sprinkle the cheddar over them and place in the oven for about 20 minutes until the cheese has melted. Serve with black bean salsa salad.