Feeds six.  And the name is misleading, as this in no way resembles an enchilada. At the time of invention I had no idea what an enchilada was. This one was invented during my uni days, where I had a cupboard full of stuff and just threw it all together and got lucky.


  • 500g beef mice
  • 2 cloves garlic
  • 1 Onion
  • Tin of crushed tomatoes
  • Birdseye chillies (to taste)
  • 250g tin red kidney beans
  • Beef stock
  • Tomato paste
  • Cumin (to taste)
  • Paprika
  • Cayenne Pepper
  • Salt/Pepper
  • Cheese
  • Lavash bread
  • Olive oil

The primary sauce

Put some oil in a frypan and let it heat up. Toss in the garlic and onion, and let them soften up for a bit. After a couple of minutes, add the mince, and stir it around until it’s browned. Add the tomatoes, chillies, kidney beans, cumin, a pinch of salt and pepper, and any other herbs/spices that take your fancy. Add the tomato paste and beef stock, turn it down to a simmer, and let it thicken.

The secondary sauce

In a saucepan, put some tomatoes and cumin, and add any other herbs or spices you like. Heat it up, then let it simmer.

Putting it all together

Get a square/rectangular baking tray, and cut the lavash bread to match the width. Coat the inside of the tray with the secondary sauce. Take your lavash bread and lay a sheet of it flat. Scoop up a healthy amount of the primary sauce and run it width-wise across the lavash bread and add cheese. Roll the lavash bread with the filling to create a cylinder, then put it in the baking tray. Repeat until the baking tray is chockers with rolled up lavash bread.

Pour any remaining primary sauce over the top, then pour the secondary evenly over the top, spreading with a spoon if necessary. Add a layer of cheese, spinkle some cayenne pepper and paprika on the top and whack it in a 200C oven for about half an hour, or until the cheese has melted and browned to form a crust.

Serve with a green salad with balsamic viniger, and a bottle of your favourite Cab Sav. Yum.