Slow cooked beef enchiladas

6 Servings




0-15 mins


8 HRS 45 MIN


500 g

Piece shin beef, bone

2 tbsp

Tomato paste

1 tsp

Gregg's ground cumin

1/2 tsp

Gregg's ground coriander

1/4 tsp

Gregg's chilli flakes (optional)


Onion, chopped


Cloves garlic, chopped

400 g

Can Wattie's pinto beans in springwater

400 g

Can Wattie's Mexican style tomatoes


Handful coriander leaves, chopped (optional)


Medium flour tortillas

1 cup

Grated cheese


Medium avocado, peeled and finely chopped

1 tbsp

Red onion, finely chopped


Medium tomatoes, seeds removed and chopped


Juice of ½ lemon


Step 1

Preheat slow cooker on low.

Step 2

Cut the beef into 2-3 pieces. Mix together tomato paste, Gregg's Ground Cumin, Gregg's Ground Coriander and Gregg's Chilli Flakes, if wished and spread over the surface of the meat. Place the meat into the slow cooker. Add onions, garlic and drained Wattie's Pinto Beans. Pour over Wattie's Mexican Style Tomatoes. Cover and cook on low for 7-8 hours, until the meat falls apart.

Step 3

Remove the meat from the cooker and shred using 2 forks. Drain the remaining sauce into a saucepan and add the beans and onions to the meat with the chopped coriander if wished. Mix together. Reduce the sauce over high heat on the stove top until you are left with approximately ½ - ¾ cup.

Step 4

Preheat oven to 200°C (fan assisted).

Step 5

Warm the tortillas according to packet directions. Spoon meat and bean mixture onto a tortilla and roll up. Place in a greased lasagne-style dish. Repeat with remaining tortillas. Pour over the reduced sauce and scatter over grated cheese. Bake for 25-30 minutes until cheese is melted and golden and filling hot. Serve with a tomato and avocado salsa and a fresh green salad on the side.

Step 6

Tomato and Avocado Salsa: Mix together 1 medium avocado (peeled and finely chopped), 1 tablespoon red onion (finely chopped), and 2 medium tomatoes, with its seeds removed and chopped.