Description
This Beef Enchiladas recipe features a savory blend of seasoned ground beef, refried and black beans wrapped in tortillas, all smothered in a flavorful homemade enchilada sauce and topped with melted cheese. Perfect for a comforting and satisfying Mexican-inspired meal, baked until bubbly and garnished with fresh cilantro.
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 powder, paprika, dried oregano, and cayenne pepper if using. Mix well and set aside.
- Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly to form a smooth paste. Gradually whisk in 1/2 cup of the chicken broth until the mixture is thick and smooth. Add the remaining broth, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Bring to medium-high heat and cook for 3 to 5 minutes, stirring frequently until the sauce thickens to a syrup-like consistency. Remove from heat and set aside.
- Cook the Beef Filling: Preheat your oven to 180°C (350°F). In a skillet over high heat, heat 1 tablespoon olive oil and sauté minced garlic and chopped onion for about 2 minutes until fragrant. Add the ground beef, breaking it up with a spoon, and cook for about 2 minutes. Stir in the remaining prepared 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 prepared enchilada sauce, and season with salt and pepper. Mix thoroughly and cook for an additional 2 minutes. Remove from heat.
- Assemble Enchiladas: Lightly grease the bottom of a baking dish with a bit of enchilada sauce to prevent sticking. Place a portion of the beef and bean filling near the lower third of each tortilla, roll it up tightly, and place seam side down in the baking dish. Repeat this process with all tortillas and filling.
- Bake: Pour the remaining enchilada sauce evenly over all the rolled tortillas in the baking dish. Sprinkle grated cheese on top. Cover the dish with foil or a baking tray and bake in the preheated oven for 10 minutes. Remove the cover and bake for another 10 minutes uncovered, or until the cheese is melted, bubbly, and slightly golden. Serve hot, garnished with chopped cilantro if desired.
Notes
- You can adjust the cayenne pepper in the spice mix depending on your preferred spice level or omit it entirely for a milder dish.
- Use fresh tortillas for best results to avoid cracking while rolling; warm them slightly before assembling to make rolling easier.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
- For a vegetarian version, substitute the ground beef with sautéed vegetables or plant-based meat alternatives.
- If you prefer a saucier enchilada, add extra enchilada sauce on top before baking.
