Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 15.46 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 500grams turkey mince, lean
- 1 large onion, peeled and diced
- 1 large red capsicum, diced
- 125grams chestnut mushrooms, finely diced
- 2 cloves garlic, peeled and minced
- 1tablespoons chipotle paste
- 1teaspoons cumin
- 400grams kidney beans, canned
- 400grams chopped tomatoes, canned
- 1/2 medium lime, juiced
- 8 wholewheat tortillas
- 70grams cheddar cheese (reduced fat)
Description
Chipotle paste adds lots of smoky flavour to these lighter turkey enchiladas, bulked up with diced mushrooms for extra hidden veg.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Heat the oil in a large pan on medium high heat and fry the turkey mince, diced onion, capsicum and mushrooms for 5 minutes. Add the garlic, chipotle paste and cumin and cook for 2 minutes.
Step 2 of 3
Stir in the beans and chopped tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally. Squeeze in the lime juice and stir.
Step 3 of 3
Lightly grease a large baking dish, place a tortilla in, fill with turkey chilli, roll up and repeat until all the tortillas have been used. Top with grated cheddar, bake for 15 minutes until golden and bubbling and serve.
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