Baked Enchiladas With Guacamole

• 2 tbsp oil
• 1 None large onion, peeled and finely chopped
• 1-2 cloves garlic, peeled and crushed
• 500 g beef mince
• 400 g can kidney beans, drained and rinsed
• 198 g can sweet corn
• 200 g ready-made salsa
• 2 None beef tomatoes, deseeded, 1 1/2 roughly chopped, 1/2 finely diced
• 6 None flour tortillas
• 100 g Cheddar, grated
• 200 ml soured cream
• 2 None avocados, peeled, stoned, flesh mashed with a fork
• 2 tbsp lemon juice
• None None Coriander seeds, to taste
• None None Fresh oregano, for garnish

1. Preheat oven to 400u0b0F. Heat oil in a large frying pan and saute onion, garlic and ground beef until browned. Add beans and corn and season. Add cayenne, to taste. Add salsa and chopped tomatoes. Lay out tortillas then spread 2/3 of mixture over tortillas. Roll up tightly and cut in 1/2 on a bias. Transfer remaining beef mixture to a large ramekin or baking dish and arrange enchiladas on top. Mix cheese and sour cream then spread over enchiladas. Bake for 30 mins.
2. For the guacamole, mix avocado, lemon juice and diced tomato. Season and add coriander to taste. Serve enchiladas with guacamole, garnished with oregano.

oil, onion, garlic, beef, kidney beans, sweet corn, readymade, beef tomatoes, flour tortillas, cheddar, cream, avocados, lemon juice, coriander seeds, fresh oregano

Taken from recipes-plus.com/api/v2.0/recipes/17632 (may not work)