Description
This Beef Enchiladas recipe features a flavorful blend of seasoned ground beef, refried and black beans, wrapped in tortillas, smothered in a rich homemade enchilada sauce, and baked with melted cheese. Perfect for a comforting Mexican-inspired meal in under an hour.
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 to 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 broth
- 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) canned tomato sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp 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
- 400 g (14 oz) refried beans (1 can)
- 400 g (14 oz) black beans, drained (1 can)
- 1/4 cup enchilada sauce (from above), plus salt and pepper to taste
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
- Prepare Spice Mix: Combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and optional cayenne pepper in a bowl; set aside.
- Make Enchilada Sauce: Heat 2 tbsp olive oil in a large saucepan over medium heat. Stir in 3 tbsp flour to form a paste and cook for 1 minute, stirring constantly. Gradually whisk in 1/2 cup chicken broth to create a thick smooth paste, then add remaining broth, tomato passata (or canned tomato sauce), salt, pepper, and 2 tbsp of the spice mix. Increase heat to medium-high and cook, whisking regularly, for 3 to 5 minutes until thickened to a syrup-like consistency. Remove from heat.
- Cook Beef Filling: Preheat oven to 180°C (350°F). Heat 1 tbsp olive oil in a skillet over high heat. Add minced garlic and chopped onion, cooking for about 2 minutes until fragrant. Add ground beef and cook for 2 minutes, breaking it apart. Stir in the remaining spice mix and cook another 2 minutes until beef is fully browned. Mix in refried beans, drained black beans, about 1/4 cup of enchilada sauce, plus salt and pepper to taste. Cook mixture for 2 minutes, 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 filling along the lower third of each tortilla, roll them tightly, and arrange seam side down in the baking dish. Repeat with all tortillas and filling.
- Bake Enchiladas: Pour remaining enchilada sauce evenly over the rolled tortillas, then sprinkle grated cheese on top. Bake covered for 10 minutes, then uncovered for an additional 10 minutes until the cheese is melted and slightly browned. Remove from oven, garnish with chopped cilantro if desired, and serve hot.
Notes
- Note 1: The spice mix can be adjusted to suit your desired level of heat by varying cayenne pepper quantity.
- Note 2: Tomato passata provides a smooth texture, but canned tomato sauce is a convenient alternative.
- Note 3: Rinse and drain black beans to reduce excess sodium and improve taste.
- Note 4: Mixing beans into the beef filling adds creaminess and substance.
- Note 5: Covering the enchiladas while baking ensures cheese melts evenly without drying out.
