Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 5 out of 4
8 Ingredients
Number of servings
4
- 1teaspoons extra virgin olive oil
- 1 brown onion, finely chopped
- 500grams lean pork mince
- 2 1/2 cups Woolworths frozen Australian carrots, peas & corn
- 700grams Macro Organic passata
- 1/4 bunch basil, leaves removed
- 6 Woolworths soft wholegrain wraps
- 1 cup Woolworths light tasty shredded cheese
Description
This healthier enchilada bake combines the best of Italian and Mexican flavours and the convenience of frozen vegetables for a deliciously easy weeknight dinner.
Instruction tip
Make-ahead tip:Prepare steps 1 and 2 up to two days ahead and store in an airtight container in the fridge. When ready to eat, continue from step 3.
Method
Step 1 of 3
Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring often, for 3 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 4 minutes. Add frozen vegetables. Stir to combine.
Step 2 of 3
Add 1 cup passata to mince mixture. Stir to combine. Remove 1 cup passata from bottle and reserve. Add 1/2 cup water to passata remaining in bottle. Shake to combine, then add to mince mixture. Stir to combine. Return to a simmer over medium heat. Simmer for 5 minutes. Chop half of the basil. Stir into mince mixture. Season.
Step 3 of 3
Preheat oven to 200°C/180°C fan-forced. Spread 1/4 cup reserved passata over base of a 2L (8-cup-capacity) baking dish. Place 3/4 cup mince mixture across middle of one wrap. Fold edge closest to you over to enclose filling, then wrap up to enclose. Place seam-side down in baking dish. Repeat with remaining wraps and remaining mince mixture. Spread remaining passata over the top. Sprinkle with cheese. Bake for 25 minutes or until golden. Top with remaining basil. Serve.
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