6 wraps - wholegrain or gluten free (Cos or iceberg lettuce leaves can be used as a grain free option, you would simply avoid oven baking them)
1 red onion, sliced
2 garlic cloves, sliced
1 tsp cumin powder
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp dried chilli
500 grams turkey mince, or preferred mince alternative
2 T tomato paste
3 large tomatoes, chopped
Salt and pepper
1 can kidney beans, drained and rinsed
1/2 an avocado, thinly sliced to serve
For the slaw
1/2 a red cabbage, finely shredded
1 carrot, grated
1/2 a capsicum, deseeded and cubed
1 bunch coriander, roughly chopped
Juice of 1/2 a lime
1 T apple cider vinegar
1 tsp honey
1/2 tsp cumin
1/2 tsp dried oregano
3 T olive oil
Salt and pepper
Add the mince, breaking up with your spoon as you fry, stirring constantly.
Add the tomato paste, chopped tomatoes, salt and pepper + 1 cup of water and bring to the boil and then reduce heat to a simmer, after 5 minutes add the kidney beans.
Heat oven to 180 degrees, and line a baking tray with baking paper
While waiting for the oven to heat make the slaw - to a salad bowl combine the cabbage, carrot, capsicum and coriander and toss to combine. In a small jug or bowl add the lime juice, apple cider, honey, cumin, oregano, olive oil and salt and pepper and whisk to create a dressing (you will have some left over, keep in the fridge for up to 2 weeks for salads), drizzle over the salad and toss to combine.
Now head back to the enchiladas', put spoonfuls of the mixture into the centre of the wrap and roll to enclose and place on baking tray, repeat process filling about 6 wraps, they should be laid quite snuggly together in the baking tray so they hold together. You can use toothpicks to enclose the wrap if you have issues keeping them together.
Bake in the oven for 10 minutes, or until they start to turn golden brown (if feeling naughty you can oven bake them with cheese on top).
Remove from the oven and serve a generous helping of slaw, beside and enchilada and garnish with avocado. YUM xx