Description
This hearty Beef Enchiladas recipe features a flavorful blend of ground beef, black beans, and refried beans wrapped in tortillas and baked with a rich, homemade enchilada sauce and melted cheese. The dish combines deep Mexican-inspired spices with simple, accessible ingredients and is perfect for a comforting family meal.
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 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 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 Spice Mix: Combine onion powder, garlic powder, cumin, paprika, oregano, and cayenne pepper (if using) in a bowl. Set aside.
- Make Enchilada Sauce: Heat olive oil in a large saucepan over medium heat. Add flour and stir to form a paste; cook for 1 minute, stirring constantly. Gradually whisk in 1/2 cup chicken broth until thick paste forms quickly. Add the remaining chicken broth, tomato passata, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk continuously and increase heat to medium-high. Simmer for 3 to 5 minutes, whisking regularly until thickened to a syrup-like consistency. Remove from heat.
- Prepare Filling: Preheat oven to 180°C (350°F). Heat olive oil in a skillet over high heat. Add minced garlic and chopped onion; sauté for 2 minutes. Add ground beef; cook for 2 minutes, breaking it up with a spoon. Stir in the remaining spice mix and cook until beef is thoroughly browned, about 2 more minutes. Mix in refried beans, drained black beans, approximately 1/4 cup enchilada sauce, and salt and pepper to taste. Cook another 2 minutes, stirring well to combine. Remove from heat.
- Assemble Enchiladas: Lightly coat the bottom of a baking dish with a small amount of enchilada sauce to prevent sticking. Place a portion of the filling on the lower 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 (with a baking tray or foil) and bake for 10 minutes. Remove cover and bake for an additional 10 minutes until cheese melts and is slightly golden. Serve hot, garnished with chopped cilantro if desired.
Notes
- If you have only onion or garlic powder, use all one type; fresh garlic can be substituted with 3 minced cloves sautéed before other steps.
- Tomato passata is a smooth, pureed tomato product available in supermarkets; canned tomato sauce (Hunts) works as a good substitute in the US.
- Black beans can be replaced with kidney beans or other beans available locally.
- If the filling mixture is too thick and doesn’t stir easily, add a splash of water to loosen it.
- To cover the baking dish, use a baking tray or foil to keep the enchiladas moist during the first baking stage.
- To make ahead, roll enchiladas and place them in the casserole dish without sauce; keep sauce separate and add before baking.
- Using lean ground beef keeps this recipe flavorful and healthier.
