Mini Enchiladas With Guacamole - cooking recipe

Ingredients

1 lb tomatoes, skinned, deseeded and diced
1 None onion, peeled and diced
2 None red chilies, deseeded, 1 cut into fine strips, 1 finely diced
2 cloves garlic, peeled, and minced
1 tbsp olive oil
1 lb ground beef
8 None spring onions, sliced
8 None flour tortillas
8 None large iceberg lettuce leaves, cut into circles slightly smaller than the tortillas
1/4 lb Gouda or Cheddar cheese, grated
2 None avocados, peeled, pitted and chopped
1 None lemon, juiced
1 3/4 cup fresh cilantro, finely chopped

Preparation

Preheat the oven to 325\u00b0F. Place the tomatoes, onion, chili strips and half the garlic into a blender and puree. Heat the oil in a saucepan and saute the ground beef until crumbly. Add the spring onions and saute for 1 min. Add the tomato mixture and season then remove from the heat and allow to cool.
To make the enchiladas, wrap the tortillas individually in kitchen foil and bake for 10 mins. Allow to cool slightly, unwrap and lay flat on a work surface. Top each with a leaf of lettuce, some of the ground beef mixture and a sprinkling of cheese. Roll up tightly, wrap in plastic wrap and chill for 30 mins.
Meanwhile, make the guacamole. Sprinkle the chopped avocados with the lemon juice and place in a bowl with the cilantro, diced chili and remaining garlic. Mash well with a fork and season with salt.
To serve, unwrap the enchiladas and cut each into 3 pieces. Serve with the guacamole.