Slow Cooker Beef Enchiladas with Tomato and Avo Salsa

Ingredients

• 500g shin beef, boned

• 2 Tbsp tomato paste

• 1 tsp cumin, ground

• ½ tsp coriander, dried

• ¼ tsp chilli flakes

• 1 onion, chopped

• 2 cloves garlic, chopped

• 400g can pinto beans in springwater, drained

• 2x400g can Mexican style tomatoes

• 1/2 cup coriander leaves, chopped

• 2 cups frozen peas, beans or corn, defrosted and heated in microwave

• 6 medium wholemeal tortillas

• 1 cup grated cheese

• 1 iceburg lettuce, shredded

  Tomato and Avocado Salsa:

• 2 avocado, finely chopped

• 1/2 red onion, finely chopped

• 3 tomatoes chopped

• Juice of 1 lime

Instructions

1. Preheat slow cooker on low.

2. Cut the beef into 2-3 pieces. Place meat, tomato paste, cumin, coriander, chilli flakes, onion, garlic, pinto beans and 1 can of tomatoes into the slow cooker. Cook on low for 7-8 hours.

3. Remove the meat from the cooker and shred using 2 forks. Return meat to the mixture, stir in coriander leaves and vegetables.

4. Preheat oven to 200°C.

5. Line oven dish with tortillas, spoon meat mixture onto each tortilla and roll up next to each other. Pour the second can tinned tomatoes over the rolled tortillas and top with grated cheese. Bake for 25-30 minutes until cheese is melted and golden.

6. Mix all salsa ingredients together.

7. Serve enchiladas with salsa and shredded lettuce.

Serves 6