Description
These Beef Enchiladas feature a flavorful blend of seasoned ground beef, refried and black beans, wrapped in soft tortillas and baked with a rich, homemade enchilada sauce and melted cheese. Perfectly balanced with a hint of spice and topped with melted Monterey Jack or cheddar cheese, this classic Mexican-inspired dish makes a satisfying meal for family or friends.
Ingredients
Units
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., Hunt's)
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp Spice Mix (from above)
Beef 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)
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
- Mix Spice Mix: Combine onion powder, garlic powder, cumin, paprika, oregano, and cayenne pepper in a small bowl. Set aside.
- Make Enchilada Sauce: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add flour and stir continuously to form a paste; cook for 1 minute. Gradually whisk in 1/2 cup chicken broth until smooth and thickened. Then add remaining chicken broth, tomato passata (or tomato sauce), 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 sauce thickens to a syrupy consistency. Remove from heat.
- Prepare 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; cook for 2 minutes until softened. Add ground beef and cook for 2 minutes, breaking it up as it browns. Stir in the remaining Spice Mix and cook for another 2 minutes until beef is fully browned. Add refried beans, drained black beans, about 1/4 cup of enchilada sauce, salt, and pepper; mix well and cook for 2 more minutes. Remove from stove.
- Assemble Enchiladas: Lightly coat the bottom of a baking dish with some enchilada sauce to prevent sticking. Place a portion of filling on the bottom third of each tortilla, then roll up tightly and place seam side down in the baking dish. Repeat with all tortillas and filling.
- Bake Enchiladas: Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle grated cheese on top. Cover the 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 hot, garnished with chopped cilantro if desired.
Notes
- Adjust cayenne pepper to control the spiciness of the spice mix.
- Using tomato passata gives a fresh sauce flavor; canned tomato sauce is a convenient alternative.
- Drain and rinse black beans from the can to reduce sodium and prevent excess moisture.
- The 1/4 cup enchilada sauce added to the filling adds moisture and melds flavors.
- Covering the enchiladas during baking helps melt the cheese evenly and keeps them moist.
