Name: Slow Cooker Beef Enchiladas with Tomato and Avo Salsa
Yield: Serves 6
Ingredients: 500g shin beef, boned; 2 Tbsp tomato paste; 1 tsp cumin, ground; ½ tsp coriander, dried; ¼ tsp chilli flakes; 1 onion, chopped; 2 cloves garlic, chopped; 400g can pinto beans in springwater, drained; 2x400g can Mexican style tomatoes; 1/2 cup coriander leaves, chopped; 2 cups frozen peas, beans or corn, defrosted and heated in microwave; 6 medium wholemeal tortillas; 1 cup grated cheese; 1 iceburg lettuce, shredded; 2 avocado, finely chopped; 1/2 red onion, finely chopped; 3 tomatoes chopped; Juice of 1 lime

Recipe

Slow Cooker Beef Enchiladas with Tomato and Avo Salsa

Ingredients

Batch

Tomato and Avocado Salsa

2 avocado, finely chopped
1/2 red onion, finely chopped
3 tomatoes chopped
Juice of 1 lime

Method

1Preheat slow cooker on low.
2Cut the beef into 2-3 pieces. Place meat, tomato paste, cumin, coriander, chilli flakes, onion, garlic, pinto beans and 1 can of tomatoes into the slow cooker. Cook on low for 7-8 hours.
3Remove the meat from the cooker and shred using 2 forks. Return meat to the mixture, stir in coriander leaves and vegetables.
4Preheat oven to 200°C.
5Line oven dish with tortillas, spoon meat mixture onto each tortilla and roll up next to each other. Pour the second can tinned tomatoes over the rolled tortillas and top with grated cheese. Bake for 25-30 minutes until cheese is melted and golden.
6Mix all salsa ingredients together.
7Serve enchiladas with salsa and shredded lettuce.

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Slow Cooker Beef Enchiladas with Tomato and Avo Salsa