Enchiladas:

Heat the oil in a frying pan.

Add the beef and brown over a high heat.

Add the onion and garlic, and cook for 2-3 minutes.

Combine the sauce mix, cumin and water.

Add to the pan. Bring to the boil, stirring, then simmer over a low heat for 15 minutes.

Stir in the beans and simmer for a further 5 minutes.

Place about one-eighth of the mixture at one end of each tortilla, then roll up.

Place, seam side down in a greased ovenproof dish and top with grated cheese.

Cook in a preheated oven, 180 C, for 25-30 minutes or until the tortillas are thoroughly heated and the cheese is golden brown.

Serve with the Salsa.

Red Pepper Salsa:

Finely chop 2 roasted red peppers and 1 skinned and seeded tomato, then mix in 1 teaspoon Maggi Garlic Stock Powder, 1 tablespoon lemon juice, 1/2 teaspoon sugar and 1/4 cup chopped fresh coriander or parsley.