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Tex Mex Enchiladas

Name: Tex Mex Enchiladas
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 400g lean Beef Mince; 1 x green, 1 x red peppers; 1 large Onion; 10 mushrooms; 2 tbsps cajun spice; 4 4 wholemeal tortilla wraps; 120g low fat grated cheese; 1 tbsp per serving reduced fat creme fraiche; 6 tbsps salsa; 2 tsp olive oil; low cal spray oil; As many as you can take! jalapeño

Either make it enchilada style in individual ramekins, or for a more casual dining experience, lay out all of the elements in individual bowls and let your guest pack their own wrap with their favourite combination!

Preparation Time	10mins
Cooking Time	25mins
Level	Easy
Serves	4
Bites	1.5

Ingredients

400g lean Beef Mince

1 x green, 1 x red peppers

1 large Onion

10 mushrooms

2 tbsps cajun spice

4 4 wholemeal tortilla wraps

120g low fat grated cheese

1 tbsp per serving reduced fat creme fraiche

6 tbsps salsa

2 tsp olive oil

low cal spray oil

As many as you can take! jalapeño

Method

Heat a pan and add a spritz of low cal spray oil. Add chopped onion and saute for a few moments before adding the mince.

Allow to brown gently, adding the cajun seasoning as it cooks.

Next, slice the peppers lengthways and add to the mixture. Add in about 6 tbsps of Free Salsa and stir well (add more if you prefer a wetter consistency). Allow to simmer for a few moments. You want your peppers to still retain a little crunch.

Preheat your oven to 180 degrees. Place the 4 tortillas on a flat surface and with a large spoon, add the mince mixture to the centre of each of the wraps. Fold the wraps tightly, sealing in the ends. Spritz 4 small ramekins with low cal spray oil, and place a filled wraps into each one.

Sprinkle 15g of reduced fat cheese on top of each wrap and place in the oven for a few moments, until the cheese has melted.

Remove from the oven and serve each ramekin on a large plate (so you don’t burn your fingers),

Serve the enchiladas with Jalapeno’s and 1 tbsp of reduced fat creme fraiche, a fresh crunchy salad.