Baked Enchiladas With Guacamole - cooking recipe

Ingredients

2 tbsp oil
1 None large onion, peeled and finely chopped
1-2 cloves garlic, peeled and crushed
500 g beef mince
400 g can kidney beans, drained and rinsed
198 g can sweet corn
200 g ready-made salsa
2 None beef tomatoes, deseeded, 1 1/2 roughly chopped, 1/2 finely diced
6 None flour tortillas
100 g Cheddar, grated
200 ml soured cream
2 None avocados, peeled, stoned, flesh mashed with a fork
2 tbsp lemon juice
None None Coriander seeds, to taste
None None Fresh oregano, for garnish

Preparation

Preheat oven to 400\u00b0F. Heat oil in a large frying pan and saute onion, garlic and ground beef until browned. Add beans and corn and season. Add cayenne, to taste. Add salsa and chopped tomatoes. Lay out tortillas then spread 2/3 of mixture over tortillas. Roll up tightly and cut in 1/2 on a bias. Transfer remaining beef mixture to a large ramekin or baking dish and arrange enchiladas on top. Mix cheese and sour cream then spread over enchiladas. Bake for 30 mins.
For the guacamole, mix avocado, lemon juice and diced tomato. Season and add coriander to taste. Serve enchiladas with guacamole, garnished with oregano.