Description
This hearty and flavorful Beef Enchiladas recipe combines a spicy homemade enchilada sauce with a savory ground beef and bean filling, all wrapped in warm tortillas and topped with melted cheese. Perfect for a satisfying weeknight dinner, these enchiladas bake to golden perfection with a delicious balance of spices, making them a family favorite.
Ingredients
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 (500ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) tomato sauce (e.g., Hunts)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp Spice Mix (from above)
Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb (500g) ground beef
- 400g (14oz) refried beans (1 can, Old El Paso recommended)
- 400g (14oz) black beans, drained (1 can)
- Salt and pepper to taste
Assembly
- 8 tortillas (or burrito wraps)
- 1.5 cups (150g) grated melting cheese (Monterey Jack, tasty cheddar or cheddar cheese preferred)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: Combine onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper in a small bowl. Set this mixture aside for later use.
- Make Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Stir in 3 tablespoons flour to form a paste and cook for 1 minute while stirring constantly.
- Add Broth and Tomato: Gradually whisk in 1/2 cup of chicken broth until smooth and thick. Then add the remaining chicken broth, tomato passata (or tomato sauce), salt, pepper, and 2 tablespoons of the prepared Spice Mix. Whisk well to combine.
- Simmer Sauce: Increase heat to medium-high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to a thick syrup consistency. Remove from heat and set aside.
- Preheat Oven: Set your oven to 180°C (350°F) to prepare for baking the enchiladas later.
- Prepare Filling: Heat 1 tablespoon olive oil in a skillet over high heat. Add minced garlic and chopped onion, cooking for 2 minutes until softened.
- Cook Beef: Add ground beef to the skillet; cook and break it up for 2 minutes. Sprinkle the remaining Spice Mix over the beef and continue cooking for another 2 minutes until the beef is fully browned.
- Add Beans and Sauce: Stir in the refried beans, drained black beans, about 1/4 cup of the prepared enchilada sauce, and season with salt and pepper. Cook the mixture for 2 minutes, then remove from heat.
- Assemble Enchiladas: Lightly coat the bottom of a baking dish with some enchilada sauce to prevent sticking. Place about 1/4 of the filling on the lower third of a tortilla, roll it up tightly, and place seam side down in the dish. Repeat this process for all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheese generously on top.
- Bake: Cover the baking dish and bake in the preheated oven for 10 minutes. Then remove the cover and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve: Remove enchiladas from the oven and garnish with chopped cilantro/coriander leaves if desired. Serve hot and enjoy!
Notes
- Note 1: Adjust the cayenne pepper quantity to control the spiciness of the dish.
- Note 2: Tomato passata offers a fresher taste, while canned tomato sauce is a convenient substitute.
- Note 3: Draining the black beans helps prevent the filling from becoming too watery.
- Note 4: Mixing the beans and sauce with beef creates a creamy, cohesive filling.
- Note 5: Covering the enchiladas during the first half of baking ensures even melting and prevents the cheese from drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
