Description
This Beef Enchiladas recipe features a flavorful blend of seasoned ground beef and beans wrapped in soft tortillas, baked in a rich homemade enchilada sauce topped with melted cheese. Perfect for a satisfying Mexican-inspired meal that takes about 45 minutes to prepare and serves four.
Ingredients
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)
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
- 2 tbsp prepared spice mix (from above)
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)
- About 1/4 cup enchilada sauce (from above)
- Salt and pepper, to taste
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
- Prepare the Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper (if using). Stir well and set aside for later use.
- Make the Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to form a paste. Gradually whisk in 1/2 cup chicken stock until smooth and thick. Add the remaining chicken stock, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Bring the mixture to medium-high heat and cook for 3 to 5 minutes, stirring frequently, until the sauce thickens to a syrupy consistency. Remove from heat.
- Cook the Beef Filling: Preheat your oven to 180°C (350°F). Heat 1 tablespoon olive oil in a skillet over high heat. Add minced garlic and chopped onion and cook for about 2 minutes until softened. Add ground beef and break it up with a spoon. Cook for 2 minutes, then stir in the remaining spice mix. Continue cooking for another 2 minutes until the beef is fully browned. Add refried beans, drained black beans, about 1/4 cup of enchilada sauce, and season with salt and pepper. Mix well and cook for 2 minutes more before removing from heat.
- Assemble Enchiladas: Lightly coat the bottom of a baking dish with a little enchilada sauce to prevent sticking. Lay each tortilla flat and place a portion of the beef and bean filling along the lower third. Roll the tortilla tightly and place seam side down in the baking dish. Repeat with all tortillas and filling.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle grated cheese on top. Cover the baking dish with foil or another baking tray and bake for 10 minutes. Remove the cover and bake for an additional 10 minutes until the cheese is melted and bubbly. Serve hot, garnished with chopped cilantro if desired.
Notes
- Use low sodium chicken stock to control the saltiness of the sauce.
- Adjust cayenne pepper to taste for desired spice level.
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- To make this dish vegetarian, omit the beef and increase the beans or add vegetables like mushrooms or zucchini.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
