Description
This classic Beef Enchiladas recipe combines a flavorful spice mix, rich enchilada sauce, and a hearty filling of ground beef, refried beans, and black beans, all wrapped in tortillas and baked with melted cheese on top. Perfect for a comforting Mexican-inspired meal that’s easy to prepare and loved by all.
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 (500ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) canned tomato sauce (Hunt’s or equivalent)
- 1/4 tsp salt
- 1/4 tsp pepper
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (about 1 cup)
- 1 lb / 500g ground beef (mince)
- 400g / 14oz refried beans (1 can, e.g. Old El Paso)
- 400g / 14oz black beans, drained (1 can)
Enchiladas Assembly
- 8 tortillas or burrito wraps
- 1.5 cups (150g) 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 powder, paprika, dried oregano, and cayenne pepper in a bowl. Set aside.
- Make Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 3 tablespoons flour and stir constantly to form a paste. Cook for 1 minute. Gradually whisk in 1/2 cup chicken broth until a thick, smooth paste forms. Add remaining chicken broth, tomato passata (or canned tomato sauce), salt, pepper, and 2 tablespoons of the prepared spice mix. Increase heat to medium-high and cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to a thick syrup-like consistency. Remove from heat.
- Cook Filling: Preheat oven to 180°C (350°F). In a skillet over high heat, heat 1 tablespoon olive oil. Add minced garlic and finely chopped onion, cook for 2 minutes until softened. Add ground beef and cook for 2 minutes, breaking it up as it cooks. Sprinkle in remaining spice mix and cook another 2 minutes until beef is browned. Stir in refried beans, drained black beans, about 1/4 cup of enchilada sauce, salt, and pepper. Mix well and cook for 2 minutes to combine flavors, then remove from heat.
- Assemble Enchiladas: Lightly grease the bottom of a baking dish with some enchilada sauce to prevent sticking. Place a portion of the filling on the lower third of each tortilla and roll it up tightly. Arrange the rolled tortillas seam-side down in the baking dish.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle grated cheese on top. Cover the baking dish with a baking tray or foil and bake in a preheated oven for 10 minutes. Remove the cover and bake for an additional 10 minutes until cheese is melted and bubbly. Serve hot, garnished with chopped cilantro if desired.
Notes
- You can use all onion powder or all garlic powder if you only have one; fresh garlic is not equivalent, but if needed, substitute with 3 minced garlic cloves sautéed in oil before continuing.
- Tomato passata is smooth pureed tomatoes without seasoning. In the US, canned tomato sauce (e.g., Hunt’s) is a suitable substitute.
- Black beans can be replaced with red kidney beans or other preferred beans.
- If the refried beans are too thick to stir easily, add a splash of water to loosen the mixture.
- To bake covered, place a baking tray on top of the baking dish or cover with foil.
- For make-ahead convenience, roll enchiladas and place in casserole dish with sauce underneath; keep extra sauce separate and apply just before baking.
- This recipe works well with lean beef mince without compromising flavor.
