1pack lean beef mince
2tbs chilli oil
1tsp smoked paprika
1tsp cumin
1tsp coriander
A dash Worcestershire sauce
A pinch of chilli flakes ( more if you prefer heat )
2-3 squares very dark chocolate
1can drained kidney beans
1can chopped tomatoes ( + 1/4-1/2 can water
1 large onion finely sliced
2 large cloves garlic minced
1tbs tomato purée
1 bunch fresh coriander
Seasoning
5-6 tortilla wraps
1tub crème fraiche
2-3 handful grated mature cheddar
Hot enchilada sauce
Limes for squeezing & for garnish
Brown the mince in a pan with a little of the oil, set aside then cook the sliced onions til translucent. Finely chopped the stems of the coriander add 1tbs stems to the mix then add the garlic and the spices. Now add the meat back in with a splash of Worcester sauce and stir well. Add the tomatoes the purée and aprox 1/4 can of water stir til bubbling add in the kidney beans then the chocolate squares and stir til melted. Add a big handful of chopped fresh coriander and a squeeze of lime juice and season with salt and pepper and allow to simmer 30 mins til rich and slightly reduced. To assemble fill the middle of a tortilla fold the ends over and roll shut before placing seam side down in a lightly greased oven dish. In a bowl loosen the crème fraiche with water til dropping consistency and and dot over the tortillas sprinkle with handfuls of cheddar and dot with hot enchilada sauce before baking off 200c for aprox 25-30 mins and golden and bubbling. serve scattered with more chopped coriander and lime wedges