Chili Con Carne Enchiladas with Avocado Salsa

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.