Rump steak and cheesy enchiladas – Food & Home Magazine

Ingredients

• <h3>ENCHILADAS</h3>
• 30ml (2 tbsp) olive oil
• 600g rump steaks, sliced intothin strips
• 15ml (1 tbsp) butter
• 1 onion, peeled and sliced
• 2 garlic cloves, peeled and crushed
• 1 red chilli, finely chopped
• 3 sprigs fresh rosemary (leaves only, chopped) + extra sprigs, to garnish
• 60ml (4 tbsp) chutney
• 80ml (1/3 cup) barbecue sauce
• salt and freshly ground black pepper, to taste
• 5 soft, white flour tortillas
• 150g Cheddar, grated
• 150g mozzarella, grated
• <h3>SALSA</h3>
• 100g tinned black beans, drained and rinsed
• 150g exotic tomatoes, cubed
• 10ml (2 tsp) olive oil
• 1 small red onion, peeled and finely chopped
• 1 handful coriander leaves, chopped
• 10ml (2 tsp) white wine vinegar