4 medium Chorizo Sausages, filling removed from casing
2 tsp. Fennel Seeds
2 tsp. MasterFoods™ Ground Paprika
1 tsp. MasterFoods™ Taco Seasoning
1 tsp. MasterFoods™ Chilli Sauce
1 tbsp. Tomato Paste
400 g tin of Crushed Tomatoes
4 tbsp. of MasterFoods™ Barbecue Sauce
300 g Cherry Tomatoes, roughly chopped
1 tin Kidney Beans, drained and rinsed
4 medium sized Flour Wraps
4 Fresh Mozzarella Cheese
2 fresh Jalapenos finely sliced
1 Avocado, sliced
1 Lime, cut into wedges
2 tbsp. Spiced Dukkha
Fresh Mint, to garnish
Preheat an oven to 160°C. Heat olive oil in a large shallow pan over a medium heat.
Sauté onion for a few minutes until soft, then and add garlic and cook for a further minute.
Add the chorizo meat and break up with a wooden spoon, frying until it starts to caramelise.
Add the fennel seeds, paprika, taco seasoning and chilli sauce, stirring to combine and adding a splash of water if needed.
Mix through the tomato paste, kidney beans, tinned tomatoes, barbecue sauce and fresh tomatoes.
Reduce the heat and cook for 20 minutes until sauce is rich and slightly thickened.
On a large flat baking tray, arrange the flour wraps. Spoon a generous amount of the filling on each, then tear over pieces of mozzarella and add a few slices of fresh jalapeno. Fold over and bake for 10 minutes until cheese has melted and wraps begin to brown.
Serve with avocado slices, a sprinkling of dukkha, fresh mint, limes and extra barbecue sauce.
This dish can be replaced with plant-based mince for a vegetarian option.
These enchiladas are also great with a fresh green salad or Mexican flavoured rice.