These beef enchiladas are low FODMAP, gluten free & low lactose.
Enchilada sauce Ingredients:
- 350 grams Tomato Puree (passata)
- 1 tsp Paprika
- 1 tsp Turmeric
- 1/3 cup low FODMAP Beef Stock (I used the brand Massel’s)
- 1 tbsp Cornflour- dissolved in a small amount of water
- Salt and Pepper to taste
- 5 Gluten Free Corn Mini Wraps
- 1/4 cup of Cheese or Vegan Cheese Grated
- 4 tbsp of Nutritional Yeast Flakes
- Olive Oil for frying
- Handful of Spring Onion (green parts only)- Chopped
- 1 tsp extra of Paprika
- 400 grams of Beef Mince
Preheat oven to 200 degrees Celsius on grill. Start by making the sauce. To do this add all of the sauce ingredients (apart from the cornflour paste) into a pot and simmer over a medium heat for around 1-2 minutes. Then add the cornflour paste and allow the sauce to simmer for another minute- or until thickened. Whilst the sauce is simmering, heat a pan over a medium to high heat add the olive oil and once the pan is hot, add the beef mince to brown. Once the beef is browned, add the extra paprika, nutritional yeast, salt and pepper to taste. Stir mince to incorporate the flavours. Then pour 3/4 of the tomato sauce into the beef mixture and allow to to simmer on a medium heat for additional minute to allow the mince to fully cook. Add the spring onion and remove from the heat. Then heat the wraps as instructed on the packet and place them in a baking dish which allows them all to sit in a U-shape. Fill the wraps with the mince mixture and fold over. Pour the remaining tomato sauce over the folded enchiladas and add grated cheese, more spring onion and nutritional yeast on top. Place in the oven and grill for around 10 minutes or until browned and the cheese has melted. Serve straight away whilst hot.