Serves 6. Preparation time 30 minutes. Cooking time 30 minutes.
500 g beef or ostrich mince
2 tablespoons olive oil
1 large onion, finely chopped
3-4 baby marrows, grated
12 tortillas or wraps
2 cups grated cheddar or mozzarella, plus extra
For the enchilada sauce
2 cups tomato passata or chopped tomatoes
1 cup chicken stock
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion salt
2 tablespoons normal or smoked chilli flakes
• Fry the mince in the olive oil until browned. Add the onion and baby marrow and cook until the onion is softened but not browned. If the meat rendered a lot offat, pour it off.
• To make the sauce, mix the ingredients and simmer uncovered in a small pot for 10 minutes until slightly thickened. Add half the sauce to the mince mixture.
• To assemble, put a few spoonfuls of mince on a wrap, sprinkle with cheese, roll up tightly and pack in a greased baking dish or foil container. Drizzle some of the remaining sauce over and sprinkle over the rest of the cheese. Cover with foil and refrigerate. (You can prepare this up to 2 days in advance.)
• When you're ready to eat, put the dish or foil container (still wrapped in foil) in a hot kettle braai with the lid on, or bake in a preheated oven at 180 °C for about 30 minutes. Remove the foil, add more cheese and return to the heat until the cheese has melted.
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