Cheesy, saucy, baked goodness can be found right here. Roll up for beef and bean enchiladas spiced with chipotle and bubbling away under a layer of irresistibly oozy mozzarella. It's Tex-Mex magic. Of course, you can dial down the spice, depending on who is coming for dinner.
Preheat oven to 220°C fan-forced. Heat oil in a medium frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised. While mince is cooking, continue with step 2.
Thickly slice mushrooms. Drain and rinse beans. Peel and crush garlic. Thinly slice cabbage.
Add mushroom to frypan and cook, stirring occasionally, for 2–3 minutes or until softened and caramelised. Add chipotle chilli in adobo, smoky cumin and coriander blend, garlic, black beans and 40ml (2 tablespoons) water and bring to a rapid simmer. Cook for 1 minute or until liquid has reduced. Remove from heat.
Place tortillas on a clean work surface. Divide beef mixture between tortillas and roll to enclose. Spread ½ the enchilada sauce over the base of a medium baking dish. Add enchiladas, seam-side down, and pour over remaining enchilada sauce. Sprinkle with cheese and bake for 10–12 minutes or until cheese is golden and bubbling. While enchiladas are cooking, continue with step 5.
Place cabbage in a bowl with red wine vinegar and a sprinkle of salt. Using clean hands, scrunch cabbage to soften.
Remove enchiladas from oven and allow to cool for 2–3 minutes. Serve with sour cream and slaw.