Description
These Beef Enchiladas are packed with a flavorful blend of seasoned ground beef, refried beans, and black beans, wrapped in soft tortillas and smothered in a homemade enchilada sauce. Topped with melted cheese and fresh cilantro, they offer a satisfying and hearty meal perfect for any night of the week.
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)
Sauce
- 2 tbsp olive oil
- 3 tbsp plain/all-purpose flour
- 2 cups (500ml) 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 pepper
Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb (500g) ground beef (mince)
- 400g (14oz) refried beans (1 can, e.g. Old El Paso)
- 400g (14oz) black beans, drained (1 can)
Assembly and Topping
- 8 tortillas or burrito wraps
- 1.5 cups (150g) grated melting cheese (e.g. Monterey Jack, tasty, or cheddar)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare the Spice Mix: Combine the onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper in a bowl. Set this spice mix aside to use in the sauce and filling.
- Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a pan over medium heat. Stir in the flour and cook for a minute until it just starts to colour. Gradually whisk in the chicken stock to avoid lumps. Add the tomato passata or canned tomato sauce, then season with salt and pepper. Add half of the prepared spice mix to the sauce. Simmer gently for about 10 minutes, stirring occasionally until it thickens slightly.
- Cook the Filling: In another pan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and chopped onion and sauté until softened and translucent, about 3-5 minutes. Add the ground beef and cook until browned through, breaking it up with a spoon. Stir in the remaining half of the spice mix, refried beans, and drained black beans. Cook together for another 5 minutes until well combined and heated through. Adjust seasoning as needed.
- Assemble the Enchiladas: Preheat your oven to 180°C (350°F). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Warm the tortillas slightly to make them pliable. Spoon generous amounts of the beef and bean filling onto each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheese on top, covering all the enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
- Garnish and Serve: Remove the enchiladas from the oven and let them cool slightly before serving. Garnish with roughly chopped cilantro or coriander leaves if desired. Serve hot and enjoy your delicious beef enchiladas!
Notes
- Recipe video available above for visual guidance.
- The refried beans add juiciness and extra flavor to the filling, making the dish more satisfying.
- Adjust the spiciness by varying the amount of cayenne pepper in the spice mix.
- Use tortillas or burrito wraps depending on your preference or availability.
- Leftover enchiladas can be refrigerated and reheated for a quick meal the next day.
Nutrition
- Serving Size: 608 g
- Calories: 649 kcal
- Sugar: 5.7 g
- Sodium: 1237 mg
- Fat: 28.6 g
- Saturated Fat: 10.3 g
- Unsaturated Fat: approximately 15 g
- Trans Fat: 0 g
- Carbohydrates: 55.3 g
- Fiber: 13.4 g
- Protein: 45.6 g
- Cholesterol: 116 mg
