Description
One-pan Cheesy Beef Enchiladas are a delicious and convenient Mexican-inspired dish featuring seasoned ground beef, black beans, and a medley of spices in a rich tomato sauce. Flour tortillas are folded into the flavorful mixture, topped with melted cheddar cheese, and baked to golden perfection under the oven grill. Served with creamy sour cream, fresh avocado, red onion, and coriander, this recipe offers a hearty and satisfying meal perfect for busy weeknights.
Ingredients
Units
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 500 g (1 lb 2 oz) minced (ground) beef
- 1 red capsicum (bell pepper), diced
- 1 tbsp freshly minced garlic
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp sea salt flakes
- 400 g (14 oz) canned black beans, drained and rinsed (optional)
- 700 g (1 lb 9 oz) tomato passata
- 1/2 cup (125 ml) water
- 2 tbsp apple cider vinegar
- 10 x 15 cm (6 inch) flour tortillas, sliced in half
- 1 1/2 cups (150 g) cheddar or tasty cheese, shredded
To Serve
- 150 g (5 1/2 oz) sour cream
- 1 avocado, diced
- 1/2 red onion, diced
- 1/4 cup (15 g) finely chopped coriander (cilantro) leaves
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large, deep ovenproof pan over medium heat to prepare the base for cooking.
- Cook the onion: Add diced brown onion and cook, stirring, for 1–2 minutes until slightly softened and fragrant.
- Brown the beef: Add 500 g minced beef to the pan and cook for 4–5 minutes, breaking it up with a spoon, until browned evenly.
- Add vegetables and spices: Stir in diced red capsicum, freshly minced garlic, sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, and sea salt flakes. Cook for 2 minutes until the mixture is aromatic.
- Add beans and liquids: If using, stir in drained black beans. Then add tomato passata, water, and apple cider vinegar. Allow the sauce to simmer gently for 2–3 minutes to blend flavors.
- Preheat grill: Set your oven grill (broiler) to high, preparing to finish the dish with a crispy cheese topping.
- Assemble tortillas: Remove the pan from heat. Using tongs, fold and push each tortilla half into the beef mixture so they stand upright with pieces exposed above the sauce.
- Add cheese and bake: Sprinkle shredded cheddar cheese evenly over the top. Place the pan under the preheated grill for 6–8 minutes until cheese is browned and crisp, watching carefully to avoid burning.
- Serve and garnish: Remove from the oven and top enchiladas with sour cream, diced avocado, diced red onion, and chopped coriander. Serve immediately for best flavor.
Notes
- You can omit black beans if preferred, but they add protein and fiber to the dish.
- Flour tortillas are used here; corn tortillas will work but may be less pliable for folding.
- Watch closely during grilling to prevent the cheese from burning.
- This dish reheats well and can be stored in the refrigerator for up to 2 days.
- For extra heat, consider adding chopped jalapeños or a dash of chili powder.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
