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
- 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)
- 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
- 1/4 tsp salt
- 1/4 tsp pepper
- 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)
- 400g (14oz) black beans, drained (1 can)
- 8 tortillas or burrito wraps
- 1.5 cups (150g) grated melting cheese
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- 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.
- 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.
- 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.
- 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.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheese on top, covering all the enchiladas.
- 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.
- 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
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 649
- Sugar: 4g
- Sodium: 600mg
- Fat: 28.6g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55.3g
- Fiber: 10g
- Protein: 45.6g
- Cholesterol: 80mg