Description
This Beef Enchiladas recipe features a flavorful blend of spices, hearty ground beef, refried and black beans wrapped in tortillas, topped with a rich homemade enchilada sauce and melted cheese. Baked to perfection, this dish combines a robust Mexican-inspired taste with comforting textures, perfect for a satisfying family dinner 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 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 bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and optional cayenne pepper. Set this spice mix aside for use in the sauce and filling.
- Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to form a smooth paste. Gradually whisk in 1/2 cup of chicken broth until the mixture thickens and becomes 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 a medium-high heat, cooking for 3 to 5 minutes while stirring frequently until it thickens to a syrup-like consistency. Remove the sauce from heat.
- Cook the Beef Filling: Preheat 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 translucent. Add the ground beef, breaking it up with a spoon, and cook for 2 minutes. Stir in the remaining prepared spice mix and cook for another 2 minutes until the beef is fully browned. Add the refried beans, drained black beans, about 1/4 cup of the enchilada sauce, and season with salt and pepper to taste. Mix thoroughly and cook for an additional 2 minutes. Remove from heat.
- Assemble Enchiladas: Lightly smear a bit of 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 up tightly and place it seam side down in the baking dish. Repeat this process with all tortillas and filling.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheese on top. Cover the dish with a baking tray or foil 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 and bubbly. Serve hot, garnished with chopped cilantro if desired.
Notes
- The cayenne pepper in the spice mix is optional and can be adjusted for heat preference.
- You can use either tomato passata or canned tomato sauce for the enchilada sauce; both yield great results.
- Covering the dish during the first part of baking ensures the filling heats through and the cheese melts evenly without drying out.
- Using low sodium chicken broth helps control the saltiness of the dish.
- For a vegetarian version, substitute ground beef with a plant-based alternative or additional beans and vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
