Recipe Method

1. Preheat the oven grill.
2. Heat 15 ml of the oil in a pan and sauté the onion and garlic for 5 minutes. Add the red and yellow peppers and soften further for a few minutes. Mix the paprika and chilli flakes through until all the vegetables are coated.
3. Sauté the minced meat in a separate pan with the remaining 15 ml olive oil until it is browned all over. Mix in the barbecue spice.
4. Add the meat to the vegetables along with a tin of chopped tomatoes. 
5. Heat the meat and vegetable mix on a low heat for 5 minutes, stirring occasionally until well combined. At the same time, warm the tortillas in the microwave for 35-45 seconds.
6. On a chopping board, carefully spoon the filling into each tortilla, wrap and place in an ovenproof dish side by side.
7. Mix the plain yoghurt with the grated cheese and dollop on top of the enchiladas. Place under the grill for approximately 5 minutes until the cheese and natural yoghurt is melted. (don't place them too close to the top as the enchiladas will burn!) Remove from the grill and serve with green salad!