Easy recipe: lamb and bean enchiladas

We're warming things up for a chilly KZN winter. Join DJ Abi Ray as she learns new things in the kitchen with chef Kevin Joseph.

 

Enter our competition below and win High Tea for Two at the Oyster Box. 

 

Ingredients:

 

1 med onion sliced

 

1tbsp BBQ spice

 

½tspn crushed garlic

 

3tbsp olive oil

 

300grs leg of lamb cut into strips

 

½ tin cannellini beans or red kidney beans

 

2 tomatoes roughly chopped

 

4 corn tortillas

 

Salt and pepper to taste

 

1 ½tspn fresh mint finely chopped 

 

1tbsp fresh coriander roughly chopped

 

Pinch of smoked paprika

 

½ cup grated mozzarella cheese

 

Method:

 

In a large pan heat the oil, add the onion and garlic and cook until fragrant. Add in the leg of lamb and cook for approximately five minutes or until browned on all sides. Remove from the pan and set aside. Combine the BBQ spice, fresh mint, salt and pepper and sprinkle over the lamb, toss and allow to rest. Reheat the same pan; throw in the tomatoes, fresh coriander and a pinch of paprika and cook until tomatoes are semi soft. Season with salt and pepper to taste. Combine the strained beans to the tomato mix. Fill the lamb mixture into the corn tortillas; lay on an oven proof dish, spoon over the tomato and bean mixture, top with the cheese and bake in a preheated oven for approximately five to seven minutes on 180 degrees or until the cheese melts and slightly browns on the top.

 

 

 

Question to win High Tea for Two at the Oyster Box: What temperature does the chef bake the enchiladas at? 

 

SMS Cooking and your name with the answer to 33116 (Sms cost R1-50, T's & C’s apply). Winners will be announced next week.