Description
This hearty Beef Enchiladas recipe features a flavorful spice mix, rich enchilada sauce, and a savory beef and bean filling all wrapped in soft tortillas, topped with melted cheese and baked to perfection. Ideal for a comforting Mexican-inspired meal that serves four.
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 (lean mince preferred)
- 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
- Prepare Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper if using. Mix well and set aside.
- Make Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 3 tablespoons of flour and stir constantly to combine into a smooth paste. Cook for 1 minute to remove the raw flour taste.
- Add Broth and Tomatoes: Whisk in 1/2 cup of the chicken stock immediately to prevent lumps, creating a thick paste quickly. Then add the remaining chicken stock, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk thoroughly to combine.
- Simmer Sauce: Increase heat to medium-high and cook the sauce for 3 to 5 minutes, whisking regularly, until it thickens to the consistency of a thick syrup. Remove from heat and set aside.
- Cook Beef Filling: Preheat the oven to 180°C (350°F). Heat 1 tablespoon olive oil in a skillet over high heat. Add minced garlic and chopped onion, sautéing for 2 minutes until fragrant.
- Brown Beef: Add the ground beef to the skillet and cook for 2 minutes, breaking it up with a spoon. Sprinkle the remaining spice mix over the beef and continue cooking for another 2 minutes until the beef is fully browned.
- Add Beans and Sauce: Stir in the refried beans, drained black beans, about 1/4 cup of the enchilada sauce, and season with salt and pepper. Cook for 2 more minutes, stirring to combine and loosen the mixture. Remove from heat.
- Assemble Enchiladas: Lightly grease or smear a little enchilada sauce on the bottom of a baking dish to prevent sticking. Place about a quarter of the filling on the lower third of each tortilla, then roll it up tightly and place seam-side down in the dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the grated cheese over the top.
- Bake: Bake in the preheated oven for 10 minutes covered (use a baking tray or aluminum foil to cover) to melt the cheese and heat through, then uncover and bake for another 10 minutes to brown the cheese slightly.
- Serve: Garnish with roughly chopped cilantro or coriander leaves if desired. Serve hot and enjoy!
Notes
- You can use all onion or all garlic powder if you only have one. Fresh garlic can be substituted with 3 minced cloves but is not identical in flavor.
- Tomato passata is a smooth pureed tomato product, unseasoned and thicker than crushed tomatoes. If unavailable, canned tomato sauce like Hunts is a good substitute.
- Black beans can be replaced with red kidney beans or other beans if preferred.
- The refried beans loosen when heated; add a splash of water if needed for better consistency.
- To cover the baking dish, a baking tray or aluminum foil can be used to retain moisture while melting cheese.
- Make-ahead tip: Assemble enchiladas in the baking dish and store uncovered, keep sauce separate, add sauce before baking.
- Nutrition info based on using lean beef mince for better health profile without sacrificing flavor.
