Mexican Beef Enchiladas with Radish and Avocado Salad

Prep time: 15 minutes 

Cooking time: 35 minutes  

Serves: 6 

Ingredients:

• 500g Beef Mince  
• 4 Tbsp Mexican Sauce 
• 400g Chopped Tomatoes  
• 10 Tortillas 
• 250g Mozzarella Cheese  
• 400g Black Beans  
• 1 Red Capsicum  
• 1 Avocado  
• 3 Radishes  
• ½ Bunch Coriander  
• 1 Lemon 
• Olive Oil 

Method:

1. Preheat your oven to 200°C.
   
   
2. Slice the capsicum into thin strips and finely chop half of the coriander, saving some leaves for garnish.
   
   
3. In a hot frying pan or casserole dish, heat olive oil over high heat and add the capsicum strips. Cook for 3-5 minutes until they become soft and slightly brown. Remove them from the pan and set them aside.
   
   
4. In the same pan, add more olive oil and sauté the beef mince for about 5 minutes, stirring with a wooden spoon until browned.
   
   
5. Once the mince is browned, return the capsicum to the pan and add 2 tablespoons of Mexican paste. Stir well and cook for an additional 2 minutes.
   
   
6. Drain the black beans, reserving the liquid. Add the black beans and the chopped coriander to the pan, stirring through. Reduce the heat to low and let it simmer for 5 minutes.
   
   
7. In a small saucepan over high heat, drizzle olive oil and add 2 tablespoons of Mexican paste (adjust to taste for spiciness). Cook for 1 minute, then add the can of chopped tomatoes, the reserved black bean water, and season with salt, pepper, and a pinch of sugar. Bring to a boil, then reduce to a low simmer for 5 minutes.
   
   
8. Meanwhile, thinly slice the avocado and radish.
   
   
9. Roll each tortilla with 3-4 tablespoons of the beef mixture and a sprinkle of grated cheese. Place them in a baking dish and repeat until all the meat mixture is used. Pour the sauce over the rolls and sprinkle with the remaining cheese.
   
   
10. Bake in the oven for 10 minutes, then switch to the grill function and cook for an additional 3-5 minutes until golden brown.
    
    
11. Serve with garnishes of coriander leaves, avocado, radish salad, and a squeeze of lemon juice.