Description
These Beef Enchiladas feature a robust homemade enchilada sauce, seasoned ground beef with refried and black beans, all wrapped in soft tortillas, topped with melted cheese, and baked to perfection. This comforting Tex-Mex dish balances smoky, spicy, and savory flavors with a rich sauce and hearty filling, perfect for a satisfying dinner.
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)
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
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
- 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 the Spice Mix: Combine onion powder, garlic powder, cumin, paprika, dried oregano, and optional cayenne pepper in a bowl and set aside.
- Make the 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 paste. Gradually whisk in 1/2 cup chicken broth until thick and smooth, then add the remaining 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 the sauce thickens to a syrup-like consistency. Remove from heat.
- Cook the 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. Add ground beef, breaking it up with a spoon, and cook for 2 minutes. Stir in the remaining spice mix and cook another 2 minutes until beef is fully browned. Add refried beans, drained black beans, about 1/4 cup of enchilada sauce, and season with salt and pepper. Mix thoroughly and cook for 2 minutes, then remove from heat.
- Assemble Enchiladas: Lightly smear a little enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the beef and bean filling along the lower third of each tortilla, roll it up tightly, and position seam side down in the baking dish. Repeat with all tortillas and filling.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle grated cheese on top. Bake covered (with a baking tray or foil) for 10 minutes, then uncovered for an additional 10 minutes until cheese is melted and bubbly. Serve hot, garnished with chopped cilantro if desired.
Notes
- If only onion or garlic powder is available, use one of them; as a last resort substitute with 3 minced fresh garlic cloves, sautéed in oil before proceeding.
- Tomato passata is pureed plain tomatoes without seasoning; if unavailable, canned tomato sauce like Hunts is a suitable substitute.
- Black beans can be replaced with red kidney beans or another variety if preferred.
- If the refried beans are too thick, add a splash of water to loosen the filling.
- To bake covered, use a baking tray or foil on top of the dish.
- Enchiladas can be assembled ahead of time; keep sauce separate until just before baking.
- Using lean beef mince is recommended for a healthier version without compromising flavor.
