Baked enchiladas with avocado dip

Ingredients for 4 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp oil
• 350 g minced meat, mixed
• 1 small can of corn
• 1 small can of kidney beans
• salt and pepper
• 2 tomatoes
• 150 ml salsa (spicy tomato and chili salsa)
• 4 tortillas
• 75 g Cheddar cheese
• 100 g sour cream
• 1 avocado(s)
• 1 tbsp lemon juice
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel and finely dice the onion and garlic. Heat oil in a large pan. Brown the ground beef until crumbly. Add the onion and garlic and fry briefly. Drain the beans and corn in a colander, rinse with cold water, and drain well. Add to the ground beef and season generously with salt, pepper, and chili powder. Peel, wash, and quarter the tomatoes. Remove the seeds. Cut the flesh of 1/2 tomato into very fine cubes and the rest into larger cubes. Add the coarse cubes to the ground beef, add the salsa, and mix everything together. Season the sauce again to taste. Fill the flatbreads with 2/3 of the ground beef mixture, roll them up tightly, and cut them in half crosswise. Spread the remaining ground beef sauce on the bottom of a shallow baking dish, place the tortilla rolls on top. Finely grate the cheese, mix it with the sour cream, and dollop it over the enchiladas. Bake in a preheated oven at 200°C for about 30 minutes. Meanwhile, halve the avocado. Remove the stone and scoop out the flesh from the shell. Mash the flesh with a fork, stir in the lemon juice and diced tomatoes. Season with salt and pepper. Serve the dip with the enchiladas.