Preheat oven to 180°C. Add the seasoning mix to the beef mince meal base.
Place 1/2 cup of the filling on a tortilla, sprinkle with cheese then roll up. Make 6 rolls.
Spread 1/2 cup of the salsa on the bottom of a baking dish. Arrange the enchiladas in the dish, seam side down. Scatter black beans, the rest of the salsa dip and the remaining cheese over.
Bake in the oven for 20-30 minutes. Serve topped with avocado slices, sour cream and coriander.