- For the enchiladas
- 1 tablespoon Vegetable oil
- 500 grams Ground pork
- 2 Garlic cloves
- 1 teaspoon ground Cumin seeds
- 1 teaspoon Chili powder
- 1 can Kidney beans (400 grams)
- 1 can peeled Tomatoes (400 grams)
- 8 Tortillas (finished product)
- 50 grams Cheddar cheese (grated)
- For the salsa
- ½ Avocado
- 4 Scallions
- 5 Tomatoes
- 2 tablespoons Lemon juice
- 2 tablespoons Cilantro (finely chopped)
- freshly ground Pepper
For the chile con carne, heat oil in a pan and fry the ground pork in it until crumbly. Add the pressed garlic, stir in the chile powder and cumin, and fry for about 1 minute. Add the drained kidney beans and peeled tomatoes. Mash the ingredients with a potato masher and simmer for about 20 minutes. Season with salt and pepper.
For the salsa, peel the avocado, remove the pit and chop the pulp. Rinse, trim and chop the scallions. Blanch the tomatoes, peel, remove the seeds and dice the pulp. Mix the avocado with scallions, tomatoes and finely chopped cilantro, stir in the lemon juice, and season with salt and pepper.
Spread the chile con carne over each tortilla and roll up. Place the rolls in a greased baking dish, sprinkle with grated cheese and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 15 minutes, until the cheese melts and gets lightly browned.
Serve the enchiladas with the avocado salsa and a fresh salad.