Description
These hearty Beef Enchiladas feature a flavorful homemade enchilada sauce, a savory spiced beef and bean filling, all wrapped in warm tortillas and topped with melted cheese. Perfectly baked for a comforting Mexican-inspired meal that the whole family will enjoy.
Ingredients
Units
Scale
Spice Mix
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/2 - 1 tsp cayenne pepper (optional for spiciness)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp plain/all purpose flour
- 2 cups (500 ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata or 1 can (8 oz) canned tomato sauce (e.g. Hunts)
- 1/4 tsp salt
- 1/4 tsp black pepper
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb (500 g) ground beef (mince)
- 400 g (14 oz) refried beans (1 can, e.g. Old El Paso)
- 400 g (14 oz) black beans, drained (1 can)
Enchiladas Assembly
- 8 tortillas or burrito wraps
- 1.5 cups (150 g) grated melting cheese (Monterey Jack, tasty, or cheddar)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Make Spice Mix: Combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper in a bowl. Set aside for later use.
- Prepare Enchilada Sauce: Heat olive oil in a large saucepan over medium heat. Stir in flour to make a paste and cook for 1 minute, stirring constantly. Slowly whisk in 1/2 cup chicken broth until smooth and thick. Add remaining chicken broth, tomato passata, salt, pepper, and 2 tablespoons of the prepared spice mix. Increase heat to medium-high and cook for 3-5 minutes, whisking regularly, until sauce thickens to a syrupy consistency. Remove from heat and set aside.
- Cook Beef Filling: Preheat oven to 180°C (350°F). Heat olive oil in a skillet on high heat. Add minced garlic and chopped onion; sauté for 2 minutes until fragrant and softened. Add ground beef and cook for 2 minutes, breaking it up with a spatula. Stir in remaining spice mix and cook 2 more minutes until beef is fully browned. Add refried beans, drained black beans, about 1/4 cup of enchilada sauce, and salt and pepper to taste. Mix thoroughly and cook for 2 minutes to combine flavors. Remove from heat.
- Assemble Enchiladas: Lightly spread some enchilada sauce on the bottom of a baking dish to prevent sticking. Place a generous spoonful of beef filling onto the lower third of each tortilla, then roll up tightly and position seam side down in the dish. Repeat with all tortillas and filling.
- Bake Enchiladas: Pour remaining enchilada sauce over the rolled tortillas, then sprinkle grated cheese evenly on top. Cover the dish with foil and bake in the preheated oven for 10 minutes. Remove foil and bake uncovered for an additional 10 minutes, or until cheese is melted and bubbly. Garnish with chopped cilantro if desired and serve hot.
Notes
- Note 1: Adjust cayenne pepper quantity to control the spiciness of the dish.
- Note 2: Tomato passata provides a fresher flavor, while canned tomato sauce offers convenience.
- Note 3: Rinsing black beans reduces sodium content and excess starch.
- Note 4: Adding a portion of enchilada sauce to the filling keeps it moist and flavorful.
- Note 5: Covering the dish during the initial baking helps melt the cheese evenly without drying out the enchiladas.
