These easy chipotle beef enchiladas are a flavour explosion, packed with protein and bursting with the goodness of kidney beans and fresh tomatoes. A quick and satisfying meal that's sure to become a family favourite.
Add the beef mince to a frying pan with a spray of cooking oil. Break it up with a spatula.
Season the beef with taco seasoning and cook until browned, about 5 minutes.
Transfer the cooked beef to a large bowl. Add the chopped tomatoes, diced onion, kidney beans, lime juice, 2 tbsp salsa, chipotle paste, salt, and pepper. Mix well.
Stir in half of the cheese.
Microwave the tortilla wraps for 15 seconds.
Divide the mixture between the two wraps. Fold the sides in, then flip the wrap over and roll it up.
Place the wrapped enchiladas, seam-side down, in the pan. Toast for a few minutes on each side.
Top the enchiladas with the remaining salsa and cheese. Cover with a lid and cook until the cheese is melted, about 2 minutes.
Garnish with fresh coriander.
For extra flavour, add a pinch of cumin and smoked paprika to the beef while browning.