Beef Enchiladas With Red Pepper Salsa

Directions

1. Enchiladas:Heat the oil in a frying pan.
2. Add in the beef and brown over a high heat.
3. Add in the onion and garlic, and cook for 2-3 min.
4. Combine the sauce mix, cumin and water.
5. Add in to the pan. Bring to the boil, stirring, then simmer over a low heat for 15 min.
6. Stir in the beans and simmer for a further 5 min.
7. Place about one-eighth of the mix at one end of each tortilla, then roll up.
8. Place, seam side down in a greased ovenproof dish and top with grated cheese.
9. Cook in a preheated oven, 180 C, for 25-30 min or possibly till the tortillas are thoroughly heated and the cheese is golden.
10. Serve with the Salsa.
11. Red Pepper Salsa:Finely chop 2 roasted red peppers and 1 skinned and seeded tomato, then fold in 1 tsp. MAGGI Garlic Stock Pwdr, 1 Tbsp. lemon juice, 1/2 tsp. sugar and 1/4 c. minced fresh coriander or possibly parsley.