Description
This Beef Enchiladas recipe features a flavorful combination of spiced ground beef, refried and black beans, and a rich homemade enchilada sauce. Rolled in tortillas and baked with melted cheese, this classic Mexican-inspired dish is perfect for a hearty family meal in just 45 minutes.
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 black 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 the onion powder, garlic powder, cumin powder, paprika, dried oregano, and optional cayenne pepper. Set this spice mix aside to use in both the sauce and the beef filling.
- Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the flour and stir constantly for 1 minute to form a roux. Gradually whisk in half a cup of chicken broth until the mixture is thick and smooth. Add the remaining chicken broth, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Bring the sauce to medium-high heat and cook for 3 to 5 minutes, stirring frequently, until it thickens to a syrup-like consistency. Remove from heat and set aside.
- Cook the Beef Filling: Preheat your oven to 180°C (350°F). Heat 1 tablespoon olive oil in a skillet over high heat. Add the minced garlic and finely chopped onion, cooking for about 2 minutes until fragrant and softened. Add the ground beef, breaking it up with a spoon, and cook for 2 minutes. Stir in the remaining spice mix and cook for another 2 minutes until the beef is fully browned. Add refried beans, drained black beans, about 1/4 cup of the enchilada sauce, and season with salt and pepper. Mix everything thoroughly and cook for an additional 2 minutes. Remove from heat.
- Assemble Enchiladas: Lightly smear a little enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the beef and bean filling along the lower third of each tortilla. Roll the tortilla tightly around the filling and place seam side down in the baking dish. Repeat until all tortillas and filling are used.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheese generously on top. Cover the dish with foil or a baking tray and bake in the preheated oven for 10 minutes. Then remove the cover and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden. Serve hot, garnished with chopped cilantro if desired.
Notes
- You can adjust the level of spiciness by varying the amount of cayenne pepper in the spice mix or by adding jalapeños to the filling.
- If you prefer a vegetarian version, substitute the ground beef with extra beans or vegetables like bell peppers and mushrooms.
- Use low-fat cheese to reduce fat content while maintaining great flavor.
- Tortillas can be warmed before assembling to make them more pliable and reduce cracking when rolling.
- Leftover enchiladas keep well in the fridge for up to 3 days and can be frozen for longer storage.
