Fill flour tortillas with lean turkey mince in a rich tomato sauce, then top with cheese and bake for a family friendly Mexican dinner
Prep:20 mins
Serves 4
1 tbsp sunflower oil500g turkey mince (2% fat)1 medium onion, finely chopped1 yellow pepper, deseeded and thinly sliced400g can chopped tomatoes400g can red kidney beans in chilli sauce1 tbsp fresh lime or lemon juice2 heaped tbsp roughly chopped coriander, plus extra to garnish6 regular or 8 mini flour tortillas50g reduced-fat mature cheddar, coarsely gratedlarge mixed salad, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. Heat most of the oil in a large non-stick frying pan. Fry the turkey, onion and pepper for 5 mins, stirring regularly and breaking up the mince with a wooden spoon. Add the chopped tomatoes and kidney beans.STEP 2Bring to a gentle simmer and cook for 10 mins, stirring regularly. Remove from the heat and stir in the lime juice and coriander. Season well.STEP 3Lightly grease a shallow ovenproof dish with the remaining oil. Put 1 tortilla in the dish and top with a couple of generous spoonfuls of the turkey mixture. Roll up and push to one side of the dish. Repeat with the other tortillas, then spoon any remaining turkey mixture down the sides of the dish.STEP 4Sprinkle the tortillas with the cheese and bake for 15 mins. Scatter coriander over the enchiladas and serve with a salad.
