Description
These classic Beef Enchiladas combine a rich, spiced beef and bean filling with a homemade enchilada sauce, all wrapped in soft tortillas, topped with melted cheese and baked to perfection. A comforting and flavorful Mexican-inspired dish perfect for family dinners.
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 (500ml) 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 / 500g ground beef (mince)
- 400g / 14oz refried beans (1 can, e.g. Old El Paso)
- 400g / 14oz black beans, drained (1 can)
Enchiladas Assembly
- 8 tortillas (or burrito wraps)
- 1.5 cups (150g) grated melting cheese (Monterey Jack, Tasty, or Cheddar)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: Combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper if using into a small bowl. Set aside for later use.
- Make Enchilada Sauce: Heat olive oil in a large saucepan over medium heat. Add flour and stir continuously to form a smooth paste, cooking for 1 minute. Gradually whisk in 1/2 cup chicken broth until thick and smooth. Add remaining chicken broth, tomato passata (or tomato sauce), salt, pepper, and 2 tablespoons of the prepared spice mix. Increase heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until sauce thickens to a syrupy consistency. Remove from heat.
- Cook Beef Filling: Preheat oven to 180°C (350°F). Heat olive oil in a skillet over high heat. Add minced garlic and finely chopped onion and cook for 2 minutes until fragrant and softened. Add ground beef and cook for 2 minutes, breaking it up with a spoon. Stir in remaining spice mix and continue cooking for 2 more minutes until beef is 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 to heat through, then remove from heat.
- Assemble Enchiladas: Lightly spread some enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the beef and bean filling on the lower third of each tortilla, roll it up, and place seam side down into the dish. Repeat with all tortillas and filling.
- Bake Enchiladas: Pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle grated cheese generously on top. Cover the baking dish (with a baking tray or foil) and bake in the preheated oven for 10 minutes. Remove the cover and continue baking for an additional 10 minutes or until the cheese is melted and bubbly. Serve hot, garnished with chopped cilantro if desired.
Notes
- If you only have onion or garlic powder, you can use just one of them. For fresh garlic substitution, use 3 minced garlic cloves and sauté in oil before proceeding.
- Tomato passata is pureed plain tomatoes and can be substituted with canned tomato sauce like Hunts in the US.
- Black beans can be substituted with red kidney beans or any preferred variety.
- If the refried beans mixture is too thick to stir, add a splash of water to loosen it.
- To cover the baking dish, use a baking tray or foil for a moist bake.
- For make-ahead, roll enchiladas and place in casserole dish without sauce, keep sauce separate and add before baking.
- This recipe works well with lean beef mince without compromising flavor.
