Spicy Enchiladas

1 tbsp sunflower oil
1 onion, finely chopped
500g beef mince
1/2 tsp ground cumin
1/2 tsp hot chilli powder
400g tin chopped tomatoes
420g tin kidney beans in chilli sauce
small handful of chopped coriander
227g tin chopped tomatoes with herbs
8 flour tortillas
100g grated cheddar

Heat the oil in a frying pan and soften the onion. Add the mince and cook until it is browned all over, stirring to break up the minds as you go. Stir in the cumin, chilli powder, tomatoes & kidney beans. Season and bring to the boil. Simmer, uncovered for 25-30 mins, stirring now and again.

Preheat the grill. Stir the coriander into the tomatoes with herbs. Divide the hot mince between the tortillas and roll up. Place the rolls in the dish. Pour over the tomato mixture and scatter over the cheese. Grill until golden and bubbling.

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