Enchiladas filled with minced meat and beans
easy
60 mins
60 mins
Ingredients
- 150 g Wheat flour
- 150 g Cornmeal
- 30 g Butter
- 7-10 Tbsp Salt
- 150 g green beans
- 1 Can
- 7-10 Tbsp Kidney Beans
- 1 can(s) (425 ml; 285 g) Vegetable corn
- 1 Onion
- 2 Garlic cloves
- 1 green chili pepper
- 2 TABLESPOONS Oil
- 500 g mixed minced meat
- 7-10 Tbsp black pepper
- 200 ml Salsa (tomato chili sauce)
- 30 g grated gouda cheese
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Mix the flour. Add butter in flakes. Dissolve 1/2 teaspoon salt in 150 ml lukewarm water. Add to the flour and knead everything into a smooth dough. Wrap in cling film and let rest for about 30 minutes.
- 2
In the meantime, wash and clean the green beans and cut them into pieces. Cook in boiling salted water for about 6 minutes. Drain, quench and let drain. Drain kidney beans and corn, rinse and drain.
- 3
Peel and finely dice the onion and garlic. Wash the chillies, dab dry, halve lengthwise, remove seeds and chop finely. Heat oil in a pan. Sauté onions, garlic and chilli. Add minced meat and fry for about 5 minutes.
- 4
Season with salt and pepper. Add beans, corn and salsa and fry briefly. Form 8-10 balls from the cornflour dough and roll out into thin, round flat cakes (approx. 20 cm Ø) on a floured work surface.
- 5
Bake in a pan without fat on both sides for about 1/2 minute. Wipe the pan with kitchen paper in between. Wrap the finished cornflakes in a damp cloth. Spread the chopping mass, up to 5 tablespoons, in the middle of the pancake and roll it up.
- 6
Place in a greased casserole dish and sprinkle with the remaining minced meat. Add the cheese and bake in a preheated oven (electric range: 225 °C/ convection oven 200 °C/ gas: level 4) for approx. 15 minutes.
Nutrition Facts
900 kcal
87 g
41 g
44 g
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