Description
These Beef Enchiladas are a flavorful Mexican-inspired dish featuring ground beef, refried and black beans, a homemade enchilada sauce, and a blend of spices. Wrapped in tortillas, topped with melted cheese, and baked to perfection, this recipe delivers a comforting and savory meal that’s perfect for weeknight dinners or entertaining guests.
Ingredients
Units
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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 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
- 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, such as Monterey Jack, tasty, or cheddar
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: Combine the onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper (if using) in a small bowl. Set aside for later use.
- Make Enchilada Sauce: Heat olive oil in a large saucepan over medium heat. Stir in the flour to form a paste, cooking for 1 minute while stirring constantly. Gradually whisk in 1/2 cup of chicken broth immediately—it will thicken into a smooth paste. Add the remaining chicken broth, tomato passata (or canned tomato sauce), salt, pepper, and 2 tablespoons of the Spice Mix. Increase heat to medium-high and cook for 3 to 5 minutes, stirring regularly, until the sauce thickens into a thick syrup consistency. Remove from heat.
- Prepare Beef Filling: Preheat the oven to 180°C (350°F). Heat olive oil in a skillet over high heat. Add the minced garlic and chopped onion, cooking for 2 minutes until fragrant. Add ground beef, cook for 2 minutes while breaking it up. Stir in the remaining Spice Mix and continue cooking until beef is fully browned, about 2 more minutes. Mix in refried beans, drained black beans, approximately 1/4 cup of the enchilada sauce, and season with salt and pepper. Cook for an additional 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 on the lower third of each tortilla, then roll it up tightly and place seam side down in the baking dish. Repeat with all tortillas and filling.
- Bake Enchiladas: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle grated cheese evenly on top. Bake covered for 10 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly. Garnish with chopped cilantro if desired and serve hot.
Notes
- Note 1: Using fresh spices ensures maximum flavor. Adjust cayenne pepper amount based on your heat preference.
- Note 2: Tomato passata provides a smooth texture, but canned tomato sauce is a good substitute.
- Note 3: Drain and rinse black beans to reduce sodium content and improve texture.
- Note 4: Adding a bit of sauce to the filling helps bind ingredients and keeps enchiladas moist.
- Note 5: Covering during the first 10 minutes of baking helps the enchiladas heat evenly and prevents cheese from drying out.
