Description
These Beef Enchiladas are a hearty and flavorful Mexican-inspired dish featuring a seasoned ground beef and bean filling, wrapped in tortillas, smothered in a homemade enchilada sauce, topped with melted cheese, and baked to perfection. Perfect for a comforting family meal with a perfect balance of spices and rich textures.
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 (lean mince preferred)
- 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 (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 powder, 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. Add the flour and stir to combine, forming a paste. Cook for 1 minute, stirring constantly to avoid burning. Gradually whisk in 1/2 cup chicken broth until you get a thick, smooth paste. Add the remaining chicken broth, tomato passata (or canned tomato sauce), salt, pepper, and 2 tablespoons of the prepared spice mix. Increase the heat to medium-high and cook, whisking regularly for 3 to 5 minutes until sauce thickens to a syrup-like consistency. Remove from heat.
- Cook 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, cooking for 2 minutes until fragrant and softened. Add ground beef, breaking it apart with a spoon, and cook for 2 minutes. Stir in the remaining spice mix, continue cooking for 2 more minutes until beef is fully browned. Add refried beans, black beans, about 1/4 cup of enchilada sauce, and salt & pepper to taste. Mix well and cook an additional 2 minutes. Remove from heat.
- Assemble Enchiladas: Lightly oil or smear a little enchilada sauce on the bottom of a baking dish to prevent sticking. Spoon the beef filling on the lower third of each tortilla, then roll up tightly and place seam side down in the baking dish. Repeat until all tortillas and filling are used.
- Bake Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish, then sprinkle grated cheese liberally on top. Cover the dish with a baking tray or foil and bake in the preheated oven for 10 minutes. Remove the cover and bake uncovered for another 10 minutes until the cheese is melted and bubbly. Serve hot garnished with chopped cilantro if desired.
Notes
- You can substitute with all onion or all garlic powder if you only have one; fresh garlic can be used but is not the same—3 minced cloves can replace powders if sautéed in the oil first.
- Tomato passata is pureed plain tomatoes; canned tomato sauce (e.g., Hunts) is a good substitute in the US if passata is unavailable.
- Black beans can be substituted by red kidney or other beans if preferred.
- If the refried beans mixture is too thick and does not stir well, add a splash of water to loosen it.
- To bake covered, place a baking tray on top of the baking dish or cover with foil.
- For make-ahead convenience, roll enchiladas and place them in the casserole dish. Keep sauce separately and add just before baking.
- This recipe uses lean beef mince, making it healthier without compromising flavor.
