Tex-mex lamb enchiladas

Can be baked in one large or two smaller dishes to provide two people with two meals.

For the lamb

1 Tbsp	Canola oil
400 g	Lamb mince, lean (Main)
2 tsp	Cumin seeds
2 tsp	Dark cocoa powder
¼ tsp	Chilli flakes, use up to ½ tsp
1	Small red onion, diced
1 cup	Mexican salsa (Main)

To serve

8	Flour tortillas, 18-20cm sized (Main)
1 can	Refried beans, 400g, warmed (Main)
1 cup	Cheddar cheese, grated (Main)
⅓ cup	Chopped coriander (Main)
1 cup	Sour cream (Main)

Directions

1. Heat the oil in a large non-stick frying pan. Stir-fry the lamb—in batches, if necessary—until browned. Add the cumin, cocoa, chilli and onion and continue cooking for about 5 minutes. Add the salsa and heat through.
2. Preheat the oven to 220°C. Lightly grease a 34cm x 21cm baking dish or two 17cm x 21cm dishes.
3. Soften the tortillas briefly in the microwave. Place a band of the lamb along the centre of each tortilla. Top evenly with the refried beans, cheese, coriander and sour cream. Roll up and place in the baking dish.
4. Bake for about 10 minutes until bubbling and browned.Great served with extra sour cream and a crisp salad.

More American recipes from Jan

• Niels' hush puppies
• Mini key lime cheesecakes