Ingredients

• 1 tablespoon vegetable oil
• 1 large red onion, finely chopped
• 300g beef mince
• 1 garlic clove, crushed
• 1 red capsicum, finely chopped
• 30g packet salt-reduced taco spice mix
• 1 cup tomato puree
• 125g tub microwave white long-grain rice
• 400g can black beans, drained, rinsed
• 1/2 cup frozen corn kernels
• 1/2 cup chopped fresh coriander leaves
• 1 cup mild chunky salsa
• 8 flour tortillas
• 3/4 cup grated Devondale Tasty Cheese Block (500g)
• 1 avocado, diced
• 2 tablespoons lime juice
• 1 long green chilli, thinly sliced

Method

• Step 1 Heat oil in a large frying pan over high heat. Add 3/4 of the onion. Cook, stirring, for 3 minutes or until softened. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add garlic and capsicum. Cook, stirring, for 2 minutes.

• Step 2 Add spice mix. Cook for 1 minute. Add tomato purèe and 1 cup water. Stir to combine. Bring sauce to a simmer. Stir in rice, beans and corn. Simmer, stirring occasionally, for 5 minutes or until mixture thickens. Stir in half the coriander.
• Step 3 Grease a 5cm-deep, 20cm x 30cm metal baking pan. Spoon half the tomato salsa over base of prepared pan. Place 1 tortilla on a flat surface. Spoon ½ cup beef mixture down tortilla centre. Roll tortilla to enclose filling. Place in pan, seam side down. Repeat with remaining tortillas and mince mixture. Spoon remaining salsa over tortillas in pan. Sprinkle with cheese.
• Step 4 Preheat grill on medium-high heat. Grill enchiladas for 5 minutes or until golden.
• Step 5 Meanwhile, combine avocado, lime juice, chilli and remaining onion in a bowl. Season with salt and pepper.
• Step 6 Spoon avocado salsa over enchiladas. Serve sprinkled with remaining coriander.