Mini Enchiladas With Guacamole
- 1 lb tomatoes, skinned, deseeded and diced
- 1 None onion, peeled and diced
- 2 None red chilies, deseeded, 1 cut into fine strips, 1 finely diced
- 2 cloves garlic, peeled, and minced
- 1 tbsp olive oil
- 1 lb ground beef
- 8 None spring onions, sliced
- 8 None flour tortillas
- 8 None large iceberg lettuce leaves, cut into circles slightly smaller than the tortillas
- 1/4 lb Gouda or Cheddar cheese, grated
- 2 None avocados, peeled, pitted and chopped
- 1 None lemon, juiced
- 1 3/4 cup fresh cilantro, finely chopped
- Preheat the oven to 325u0b0F. Place the tomatoes, onion, chili strips and half the garlic into a blender and puree. Heat the oil in a saucepan and saute the ground beef until crumbly. Add the spring onions and saute for 1 min. Add the tomato mixture and season then remove from the heat and allow to cool.
- To make the enchiladas, wrap the tortillas individually in kitchen foil and bake for 10 mins. Allow to cool slightly, unwrap and lay flat on a work surface. Top each with a leaf of lettuce, some of the ground beef mixture and a sprinkling of cheese. Roll up tightly, wrap in plastic wrap and chill for 30 mins.
- Meanwhile, make the guacamole. Sprinkle the chopped avocados with the lemon juice and place in a bowl with the cilantro, diced chili and remaining garlic. Mash well with a fork and season with salt.
- To serve, unwrap the enchiladas and cut each into 3 pieces. Serve with the guacamole.
tomatoes, onion, red chilies, garlic, olive oil, ground beef, spring onions, flour tortillas, tortillas, gouda, avocados, lemon, fresh cilantro
Taken from recipes-plus.com/api/v2.0/recipes/16457 (may not work)