Mince: Preheat the oven to 210º C fan bake. Heat a large pan to medium-high heat. Dice 1 small onion and grate 1 small carrot. Add 200g beef mince, diced onion & grated carrot, 1 tsp chilli powder, 2 tsp garlic powder, 2 tsp paprika, 1 tsp cumin and 1 tsp dried oregano to the pan. Mix well. Add 1 cup beef stock, 1 tsp flour and 2 tbs tomato paste and mix well. Add 1 tin of chilli beans, or rinsed kidney beans. Let cook for 3-4 minutes, until the beef is cooked and the sauce is thick.
Assemble: Grab one taco and lay 2 spoons of meat down the middle, leaving any sauce in the pan. Roll and place seam-side down on a lined baking tray. Continue until all meat has been used up. Pour over any remaining meat sauce over the enchiladas and add 1 cup grated cheese. Pop in the oven for 10-15 minutes to brown the cheese.
Dressing: In a blender, mix ½ cup sour cream with ½ cup chopped coriander, 1 tsp garlic powder, 3 tbs lemon juice, 1 tsp salt and 1 avocado. Blend into a thick sauce.
Serve: Serve the enchiladas with the avocado sauce on the side.