Skillet Enchiladas



1 tbsp. olive oil

1 red capsicum, seeds and membrane removed, diced

1 green capsicum, seeds and membrane removed, diced 

1 red onion, diced

2 tspn ground cumin

400g tin refried beans

6 tortillas

2 good handfuls of grated tasty cheese, plus extra for the top

300 ml bottle enchilada sauce

200g mince beef (optional)

Feeds 4


Light your fire or gas and let it burn down until you obtain a medium heat. 

Place the frying pan on the fire and pour in the olive oil. Add the capsicum and onion and cook, stirring, for 3 minutes (if using meat, add it in here). Add the cumin and refried beans and cook for another 3–5 minutes. Remove the pan from the fire. 

Divide the bean mixture evenly among the tortillas and sprinkle over the cheese. Roll up and place in the Dutch oven, so they fit nice and snugly in a single layer. Pour the enchilada sauce over the top and sprinkle with more cheese. Put the lid on and cook in the fire for 15 minutes or until the enchiladas are lightly golden and the cheese has melted. 

Recipe made in collaboration with Unyoked.