Enchilloni

We had lots of milk, so cheese sauce.  We had leftover bolognese mince, so lasagna.  Boys come home, they're keen for enchiladas.  This is that moment in the kitchen when things can go two ways - dinner dissension, or full-on fusion.  We hit the full-on fusion last night.  

Added some black beans and Mexican seasoning to our bolognese mince.  Boom - Mexican mince! 

Spread some sour cream over tortilla wraps, lay our a line of mince and roll up, place in baking dish like you would an enchilada.  But once all your little enchiladas are neatly lined up in their dish, there comes a curve ball - instead of grated cheese and salsa on top, we top with cheese sauce!!  Boom - these little enchiladas just became Mexican cannelloni!   

The enchilloni was born!!  (apologies to anyone else in the world who may have come up with this revolutionary idea before I did)

They were sublime - and the best part is that you can add or subtract to suit your tastes.  Want more beans, add in some kidney beans too.  Like lots of veges in your mince, or none at all - not a problem.  Viva la fiesta muchachos!! 

PS: You could also use fresh lasagna pasta, in place of wraps, if you prefer.