Description
A flavorful Beef Enchiladas recipe featuring a rich homemade enchilada sauce, seasoned ground beef mixed with refried and black beans, all wrapped in tortillas and baked with melted cheese for a comforting Mexican-inspired meal.
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, 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
- 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
- Remaining 2 tbsp prepared Spice Mix
- 400 g (14 oz) refried beans (1 can, e.g., Old El Paso)
- 400 g (14 oz) black beans, drained (1 can)
- Approximately 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, such as 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, paprika, dried oregano, and cayenne pepper (if using). Set aside.
- Make Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Stir in the flour to form a paste and cook for 1 minute while stirring constantly. Gradually whisk in 1/2 cup chicken broth until smooth and thickened. Add remaining chicken broth, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared Spice Mix. Increase heat to medium-high and cook for 3–5 minutes, stirring regularly, until the sauce thickens into a thick syrup consistency. Remove from heat.
- Prepare Beef Filling: Preheat oven to 180°C (350°F). Heat 1 tablespoon olive oil in a skillet over high heat. Add minced garlic and chopped onion; cook for 2 minutes until fragrant. Add ground beef and cook for 2 minutes, breaking it up. Stir in remaining 2 tablespoons Spice Mix and continue cooking until beef is fully browned, about 2 more minutes. Mix in refried beans, drained black beans, about 1/4 cup of the enchilada sauce, and season with salt and pepper. Cook for 2 additional 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, roll tightly, and place seam side down in the dish. Repeat until all tortillas and filling are used.
- Bake Enchiladas: Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle grated cheese on top. Cover and bake for 10 minutes, then uncover and bake for another 10 minutes until cheese is melted and bubbly. Garnish with chopped cilantro if desired and serve hot.
Notes
- The cayenne pepper in the spice mix is optional and can be adjusted based on your preferred spice level.
- You can substitute chicken broth with vegetable broth for a different flavor profile.
- Refried beans add creaminess and depth to the filling; ensure they are well stirred in.
- Tortillas can be warmed slightly before rolling to make them more pliable and prevent cracking.
- Leftover enchiladas keep well refrigerated for 2-3 days and can be reheated in the oven or microwave.
- For a vegetarian version, omit the ground beef and add extra beans and vegetables.
