Ingredients

• For the Meat Sauce/filling:

• 2-3 onions, peeled and diced

• 250-300 gm of minced or finely shredded beef (other mince meats or mince chicken can be used)

• 1-2 green peppers (Bell peppers or capsicum)

• 2 sticks of celery diced

• 480 gm. Tinned or 2 cups fresh chopped tomatoes

• 1 heaped tsp. of paprika

• 1/2 - 1 tsp. chilli powder (depending on how hot you like it)

• 1/2 tsp. of cinnamon powder

• 1 tsp. of fenugreek seeds

• 1 heaped tsp. garlic pur

• 1/2 - 1 tsp. black pepper

• 25-50 ml. red wine

• 1 tbsp. tomato pur

• 1 beef stock cube

• 2 bay leaves

• 25-50 ml. Olive oil for cooking

• For serving:

• 1-2 warmed tortillas or chapattis per person

• 2 cups finely shredded lettuce (approximately)

• 1 green or red pepper (capsicum or Bell pepper), finely diced

• 1 red onion, peeled and finely diced

• 1 cucumber - halved and thinly sliced

• 1 fresh tomatoes, medium, de-seeded and thinly slices/shredded

• 1 cup grated cheddar or other cheese of choice

• 1 cup sour cream or thick yoghurt

• Lemon juice - couple of splashes to dress the salad

Instructions

1. Heat the oil in a large pan, add bay leaves, fenugreek seeds and chopped onion to and cook until golden brown.

2. Add the chopped celery and green peppers, continuing to cook until all soft.

3. Add mince and stir fry until meat is brown.

4. Add the spices (cinnamon, paprika, pepper, chilli powder), garlic and tomato pur?e. Cook this out for a minute and then de-glaze* the pan with the red wine.

5. Stir in the tin of chopped tomatoes and add crumbled stock cube. Allow to cook for at least 30 minutes on low heat, longer cooking is better.

6. Assembling the wraps or enchiladas:

7. Once the sauce is made you can then build the wraps and serve 1-2 per person. However, it is easier to serve if you place all ingredients in separate bowls and let the diners do it themselves at the table. Place one tortilla/chapatti on your plate. Add a line of the meat sauce (about 1 tbsp.) along the centre of the tortilla.

8. Top with a lilt of each salad, grated cheese and a dollop of sour cream or thick yoghurt.

9. Fold the edges up towards the centre, to make a roll or tube shape.

10. Serve with more salad/chips or potato wedges or even just by themselves. Guacamole sauce is often served with enchiladas traditionally.

Notes

• * What I mean by de-glaze is that throw some wine or stock or vinegar or water and tomatoes in the pan and clean the bottom of the pan with a wooden spatula while heating. This makes a sauce full of flavour.