Description
Delicious and hearty Beef Enchiladas made with a flavorful homemade enchilada sauce, seasoned ground beef, refried and black beans, all wrapped in warm tortillas and baked with melted cheese for a satisfying 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 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 pepper
- 2 tbsp Spice Mix (from above)
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)
- Salt & pepper to taste
- About 1/4 cup Enchilada Sauce (from above)
Assembly
- 8 tortillas or burrito wraps
- 1.5 cups (150 g) grated melting cheese (Monterey Jack, tasty cheddar, or your choice)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper (if using). Set aside.
- Make Enchilada Sauce: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 3 tbsp flour and stir continuously to form a paste, cooking for 1 minute. Gradually whisk in 1/2 cup chicken stock to form a thick smooth paste, then add the remaining chicken stock, tomato passata, salt, pepper, and 2 tbsp of the prepared spice mix. Increase heat to medium-high and cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to a syrupy consistency. Remove from heat.
- Cook Filling: Preheat oven to 180°C (350°F). Heat 1 tbsp olive oil in a skillet over high heat. Add minced garlic and chopped onion, cooking for 2 minutes until fragrant. Add the ground beef, breaking it up as you cook for 2 minutes. Stir in the remaining spice mix and cook until the beef is fully browned, about another 2 minutes. Add refried beans, drained black beans, about 1/4 cup of the enchilada sauce, and salt and pepper to taste. Mix well and cook for 2 more minutes, then remove from heat.
- Assemble Enchiladas: Lightly spread some enchilada sauce on the bottom of a baking dish to prevent sticking. Spoon the filling onto the lower third of each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat for all tortillas.
- Bake Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the grated cheese on top. Cover the dish with foil and bake in the preheated oven for 10 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. Garnish with chopped cilantro if desired, and serve hot.
Notes
- Note 1: The spice mix can be adjusted to taste, especially the cayenne pepper for desired spiciness.
- Note 2: Tomato passata or canned tomato sauce can be substituted depending on availability.
- Note 3: Draining the black beans reduces excess liquid in the filling for better texture.
- Note 4: Adding enchilada sauce to the filling helps keep it moist and flavorful.
- Note 5: Covering the dish during baking ensures cheese melts evenly without drying out the enchiladas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: Beef Enchiladas, Mexican Recipe, Ground Beef, Enchilada Sauce, Baked Enchiladas, Comfort Food
