Beef and Cheddar Chimichangas

"Thingamajig" in Spanish, Chimichangas are spicy fried burritos from Mexico.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  teaspoons  cajun seasoning
• 2  teaspoons olive oil
• 300  g  beef scotch  steak fillets
• 1  red onion, halved, thinly sliced
• 1⁄3 cup fresh coriander leaves
• 4  large flour tortillas
• 100  g  bought salsa
• 80  g  coarsely grated reduced-fat cheddar cheese
•  olive oil flavored cooking spray
• 1 (475 g) container  woolworths fresh sweet potato puree
•  light sour cream, to serve

Directions

1. Combine spice mix and oil in a bowl. Add the beef and turn to coat. Combine the onion and coriander in a small bowl.
2. Preheat a large chargrill or frying pan over high heat. Add the beef and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice the beef across the grain.
3. Place the tortillas on a clean work surface. Spread 1 tablespoon of tomato salsa over one-half of each tortilla. Top each tortilla with the onion mixture, beef and cheddar. Fold the tortillas to enclose the filling.
4. Spray a large non-stick frying pan with olive oil spray to lightly grease. Place 2 tortillas in the pan and cook for 1 minute each side or until golden. Transfer to a clean work surface. Repeat with the remaining tortillas, reheating and spraying the pan with olive oil spray between batches.
5. Meanwhile, heat the puree following packet instructions.
6. Cut the chimichangas in half. Divide the puree among serving plates and top with chimicha.