Description
This hearty Beef Enchiladas recipe features a flavorful homemade enchilada sauce, a savory blend of ground beef and beans, wrapped in tortillas, and baked with melted cheese. Perfectly spiced with cumin, paprika, and oregano, these enchiladas are a satisfying and comforting Mexican-inspired dish ideal for family dinners or entertaining guests.
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)
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 black pepper
- 2 tbsp prepared spice mix (from above)
Beef and Bean 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)
- About 1/4 cup enchilada sauce (reserved from above)
- Salt and pepper, to taste
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: Combine onion powder, garlic powder, cumin, paprika, dried oregano, and optional cayenne pepper in a bowl and set aside.
- Make Enchilada Sauce: Heat olive oil in a large saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in 1/2 cup chicken broth until the mixture is thick and smooth. Add remaining chicken broth, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Bring to medium-high heat and cook for 3 to 5 minutes, stirring frequently, until sauce thickens to a syrup-like consistency. Remove from heat and set aside.
- Cook Beef Filling: Preheat oven to 180°C (350°F). Heat 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 up with a spoon, and cook for 2 minutes. Stir in the remaining spice mix and continue cooking for another 2 minutes until the beef is fully browned. Mix in refried beans, drained black beans, about 1/4 cup of enchilada sauce, and season with salt and pepper. Cook for 2 more minutes to combine flavors, then remove from heat.
- Assemble Enchiladas: Lightly smear a little enchilada sauce on the bottom of a baking dish to prevent sticking. Spoon a portion of the beef and bean filling along the lower third of each tortilla, roll it tightly, and place seam-side down in the baking dish. Repeat until all tortillas and filling are used.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle grated cheese on top. Cover the dish with foil or a baking tray and bake for 10 minutes. Remove the cover and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden. Garnish with chopped cilantro if desired. Serve hot.
Notes
- You can adjust the cayenne pepper quantity to control the heat level.
- Use low sodium chicken broth to manage salt content.
- Refried beans can be substituted with more black beans for a different texture.
- Tortillas can be warmed briefly before rolling to make them more pliable.
- Leftover enchiladas store well in the refrigerator for up to 3 days.
