Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 1 tablespoon oil
• 350 g minced meat, mixed
• 1 small Can corn
• 1 small Can (s) kidney beans
• salt and pepper
• 2 tomato (s)
• 150 ml sauce (tomato - chili - salsa, hot)
• 4 tortilla (s)
• 75 g cheese (cheddar)
• 100 g sour cream
• 1 avocado (s)
• 1 tablespoon lemon juice
• Chilli powder

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Instructions

1. Peel onion and garlic and chop finely. Heat oil in a large pan. Fry the minced meat in it until crumbly. Add onion and garlic and fry briefly.
2. Drain the beans and corn in a colander, rinse with cold water and drain well. Add to the minced meat and season everything well with salt, pepper and chili powder.
3. Clean, wash and quarter the tomatoes. Remove the pips, cut the pulp of 1/2 tomato into very fine cubes, cut the rest into larger cubes. Add coarse cubes to the minced meat, add the salsa and mix everything together. Season the sauce again to taste.
4. Fill flatbreads with 2/3 of the minced meat, roll up tightly and cut in half across. Spread the rest of the mince sauce on the bottom of a flat baking dish, place the tortilla rolls on top. Finely grate the cheese, mix with the sour cream and sprinkle it over the enchiladas.
5. Baked in a preheated oven at 200 ° C for about 30 minutes. In the meantime, cut the avocado in half. Remove the stone and spoon the pulp out of the skin. Mash the pulp with a fork, stir in the lemon juice and diced tomatoes. Season with salt and pepper.
6. Serve the dip with the enchiladas.