This Mexican bake is the midweek lift you need

For the savoury mince:

• 2 T olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 t Woolworths Enchilada Spice
• 1 t smoked paprika
• 500 g beef mince
• 1 x 400 g can red kidney beans, undrained
• 2 T tomato paste
• 1 x 400 g can diced tomatoes
• Salt, to taste

For the cheese sauce:

• 4 T butter
• 2 T flour
• 2 cups  full cream milk, heated
• 100 g cheddar, grated
• 100 g gouda, grated
• White pepper, to taste
• Salt, to taste

For the green dressing:

• 1 avocado, cubed
• 1 clove garlic
• 30 g fresh coriander
• 2 green chillies
• 1 lemon, juiced
• 4 T olive oil
• ¾ cup buttermilk
• Salt, to taste
• 4–6 ancient grain wraps
• 80 g mozzarella, sliced

1. Preheat the oven to 180°C. To make the mince, heat the olive oil in a large pan over a medium heat, add the onion and sweat for 5 minutes. Add the garlic, enchilada spice and paprika and cook for a further 5 minutes. Add the mince and fry until cooked, about 10 minutes.
2. Add the beans, tomato paste and tomatoes, bring to the boil and simmer for 10 minutes.
3. To make the cheese sauce, heat the butter in a saucepan over a medium heat. Add the flour and whisk for 2 minutes, then gradually add the milk while whisking. Allow to thicken, then remove from the heat. Stir in the cheese, season and set aside.
4. To make the green dressing, place the avocado, garlic, coriander, chillies and lemon juice in a blender and blend until smooth. Add the olive oil, buttermilk and seasoning, and blend until combined.
5. Fill the wraps with the mince and layer in a baking dish. Cover with the cheese sauce and top with the mozzarella. Bake for 40 minutes, or until golden.
6. Top with the dressing and serve.

(Serves 4)

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