Enchiladas with spicy minced meat filling

Ingredients for 4 servings:

• 1 onion(s)
• 1 can tomatoes, chopped, 400 g
• 1 garlic clove(s)
• 1 tbsp balsamic vinegar
• 5 tbsp tomato paste
• 1 tsp honey
• 250 g minced meat, mixed
• nutmeg
• cumin
• 2 large onions, red
• 1 can of corn
• 1 can kidney beans
• 500 g tomatoes, fresh
• 2 chili peppers
• 1 tsp oregano
• 1 tsp paprika powder
• ½ tsp caraway powder
• Cayenne pepper
• 200g Gouda
• Olive oil for frying
• salt and pepper
• 6 flour tortillas

Instructions

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

First, prepare the sauce. Dice the onion and sauté in olive oil. Either chop or press the garlic clove and add it. Next, add the canned tomatoes. Add the tomato paste, balsamic vinegar, and honey and bring to a boil. Season with nutmeg and cumin and season with salt and pepper. Finally, simmer for 4-5 minutes and set aside. For the filling, dice the fresh tomatoes, finely chop the chilies, and dice the red onions. Drain the corn and kidney beans well. Fry the minced meat in a little olive oil until thoroughly cooked. Then add the onions and sauté. Finally, add the corn, kidney beans, fresh tomatoes, and chilies. Cook the tomatoes, stirring frequently, and let the mixture thicken for a few minutes. Add the oregano, paprika, caraway powder, and cayenne pepper and season to taste. I don’t specify the amount of spices; you should add them according to your taste. I personally like it very spicy and the cumin flavor really comes through, so I add quite a lot. When the filling is quite thick, put 2-3 tablespoons of it on the tortillas, sprinkle with a little Gouda cheese and roll them up. Place them next to each other in a large baking dish. It’s best to spread a little sauce on the bottom of the dish so the tortillas don’t stick while baking. Finally, spread the remaining sauce on the tortillas, sprinkle with Gouda cheese and bake for 15 minutes at 200°C (top/bottom heat). The filling is basically enough for 8 flour tortillas, but I always like to eat what’s left over on its own.