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Low in fat and packed with flavour, these enchiladas will be a hit with all the family






We all love Mexican food – and these tasty enchiladas can be rustled up in 4o minutes, so you can be outside enjoying an alfresco lunch in the sunshine in no time.

With minced beef (5% fat) and cheese, they make a healthy meal and won’t tip the scales. Just make sure you use a high quality oil too.

We’ve used Mazola Corn Oil to make these enchiladas, as it’s 100% pure and lower in saturated fat than olive oil and coconut oil. It also has a high smoke point, making it ideal for frying onions and browning the mince.


  • 12 corn tortillas
  • 3tbsp of Mazola Corn Oil
  • 1 red onion, chopped
  • 1 green pepper, diced
  • 500g minced beef (5% fat)
  • 2 garlic cloves, finely chopped
  • 1tsp ground cumin
  • 2tsp of fajita seasoning
  • 2tbsp tomato puree
  • A can of black eyed beans (kidney beans work too)
  • 30ml of water


  • Sliced black olives
  • 75g low-fat Cheddar cheese, grated
  • 20g chopped fresh coriander
  • One lime, cut into 6 wedges and salsa (optional) to serve


  1. Heat oven to 200C. Grease a baking tin big enough to take all of the rolled tortillas.
  2. In a large frying pan, warm the Mazola Corn Oil and soften the onion and pepper. Turn up the heat to brown the mince.
  3. Add the rest of the ingredients, stirring well. Cook for a further five mins.
  4. Lay out each tortilla and fill with some of the minced beef mixture. Roll up into a sausage shape. Place in the greased baking tin. Repeat until all of the mixture has been used.
  5. Once in the tin, top with cheese and olives. Bake for 15-20 mins until the topping is golden and starting to crisp.
  6. Sprinkle with coriander and serve with a lime wedge and salsa (if using).

To find out more about Mazola’s range of oils, and discover more recipes, visit