Description
This Beef Enchiladas recipe delivers a flavorful Mexican-inspired dish featuring a spicy, savory beef filling combined with refried and black beans, all wrapped in tortillas and baked with a rich homemade enchilada sauce and melted cheese. Ready in just 45 minutes, it’s perfect for a satisfying family dinner or casual gathering with friends.
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, 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
- 1/4 tsp salt
- 1/4 tsp black 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
- 400 g (14 oz) refried beans (1 can)
- 400 g (14 oz) black beans, drained (1 can)
- ~1/4 cup enchilada sauce (from above)
- Salt and pepper to taste
Assembly and Topping
- 8 tortillas or burrito wraps
- 1.5 cups (150 g) grated melting cheese, such as Monterey Jack, tasty, or cheddar
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and optional cayenne pepper. Mix well and set aside for use throughout the recipe.
- Make Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in 3 tablespoons of flour to form a paste, cooking for 1 minute while stirring constantly to avoid lumping. Gradually whisk in 1/2 cup of chicken broth immediately; this will thicken into a smooth roux. Add the 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, stirring regularly, until sauce thickens to a syrupy consistency. Remove from heat and set aside.
- Prepare Beef Filling: Preheat your oven to 180°C (350°F). Heat 1 tablespoon of olive oil in a skillet over high heat. Add minced garlic and chopped onion, sauté for about 2 minutes until fragrant. Add ground beef, breaking it up with a spoon, and cook for 2 minutes. Stir in the remaining spice mix and cook for an additional 2 minutes until beef is fully browned. Mix in refried beans, drained black beans, and about 1/4 cup of the enchilada sauce. Season with salt and pepper to taste, cook for another 2 minutes, and then remove from heat.
- Assemble Enchiladas: Lightly spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Lay out a tortilla, place a portion of the beef filling on the lower third, then roll it up tightly and place seam side down in the baking dish. Repeat with the remaining tortillas and filling to fill the dish.
- Bake Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle grated cheese evenly on top. Cover the dish and bake in the preheated oven for 10 minutes. Then uncover and bake for an additional 10 minutes until cheese is melted, bubbly, and slightly golden. Garnish with chopped cilantro if desired and serve hot.
Notes
- For a spicier dish, increase the cayenne pepper to 1 tsp or add a pinch of chili powder.
- Use corn tortillas for a gluten-free option, though baking times may need slight adjustment to prevent breaking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
- Substitute ground turkey or chicken for a leaner meat alternative.
- You can prepare the enchilada sauce a day ahead and refrigerate to save time on cooking day.
