Beef Enchiladas

Heat a saucepan and add a little vegetable oil. Add the diced onion and sauté until golden brown.

Add the sliced chillies, garlic, and cumin. Sauté for another 2 minutes, then add the tinned tomatoes. Add salt and pepper to taste. Simmer on low heat until the sauce is cooked through, then blend the sauce with a stick blender until smooth.

Heat a pan and add a little vegetable oil. Add the beef strips, salt, and pepper to taste, and sauté until browned. Add the kidney beans and a cup of the blended sauce. Simmer for 5 minutes.

Preheat your oven to 200 degrees.

Heat a pan and add a little vegetable oil. Heat your wraps on low heat on both sides until pliable and easy to fold or roll.

Prepare an oven-proof casserole dish. Fill each wrap with the beef and bean mix, a little mozzarella cheese, and half of the coriander leaves, roughly shredded. Fold the wrap into a roll and place it into the casserole dish. Repeat until the dish is filled with rolled wraps.

Cover with the rest of the sauce and then the rest of the mozzarella cheese over the top.

Place the dish in the oven and bake until the cheese is golden brown.

Garnish with chopped coriander.