Beef Enchiladas

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add 500g of ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Stir in 2 tablespoons of Mexican seasoning, 400g of diced Italian tomatoes (undrained), 400g of drained red kidney beans, and 1 cup (165g) of corn kernels. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Preheat oven to 180°C (350°F). Take one wholemeal tortilla and spoon approximately 1/2 cup of the beef mixture onto the center. Roll the tortilla tightly and place it seam-side down in a large baking dish. Repeat with the remaining 9 tortillas and beef mixture.

Evenly sprinkle 1.5 cups (150g) of shredded cheese over the rolled enchiladas in the baking dish.

Bake for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

While enchiladas are baking, prepare the topping: dice 2 medium avocados and 2 medium tomatoes.

Once baked, remove the enchiladas from the oven and top generously with the diced avocado and diced tomato.