Name: Beef enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 cup passata (italian tomato cooking sauce); 8 skinless beef sausages; cooking oil spray; 8 flour tortillas; 80 gram tube basil paste; 1 1/3 cup grated tasty cheese; 1 avocado, finely chopped; 2 teaspoon lemon juice; 125 gram grape tomatoes, quartered; light sour cream, coriander leaves, to serve

Ingredients

2 cup passata (italian tomato cooking sauce)

8 skinless beef sausages

cooking oil spray

8 flour tortillas

80 gram tube basil paste

1 1/3 cup grated tasty cheese

1 avocado, finely chopped

2 teaspoon lemon juice

125 gram grape tomatoes, quartered

light sour cream, coriander leaves, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Grease a 26 x 16cm (base measurement) rectangular, 5cm-deep ovenproof dish.

3.Spread 1/3 cup passata over base of prepared dish. Spray sausages with oil. Heat a large frying pan over moderate heat. Cook sausages, turning, 3 minutes, or until browned; cool slightly.

4.For each enchilada, place a tortilla on a flat work surface. Spread thinly with a little basil paste. Top with a sausage; roll up to enclose.

5.Place enchiladas, seam-side down, on passata in prepared dish. Repeat with remaining tortillas, paste and sausages. Pour remaining passata over enchiladas; sprinkle with cheese. Bake 15 minutes, or until golden brown and bubbling.

6.Combine avocado, juice and tomato in a bowl; spoon over enchiladas in dish. Serve topped with sour cream and coriander leaves.

You’ll find basil paste in the chilled part of the fresh produce section. Or use basil pesto. To keep sausages moist, don’t pierce them before cooking. Drain full-fat sausages on paper towels after cooking. Or choose lean sausages.
Note

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