Description
These flavorful Beef Enchiladas combine a juicy ground beef filling with refried and black beans, all seasoned with a homemade enchilada spice mix. Wrapped in soft tortillas and topped with a rich tomato sauce and melted cheese, this dish is perfect for a satisfying family meal with a touch of Mexican-inspired flair.
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)
Sauce
- 2 tbsp olive oil
- 3 tbsp plain/all purpose flour
- 2 cups (500ml) low sodium chicken stock or broth
- 1 1/2 cups (375 ml) tomato passata or 1 can (8 oz) canned tomato sauce
- 1/4 tsp salt
- 1/4 tsp pepper
Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~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)
Other
- 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 the Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper if using. Set aside.
- Make the Enchilada Sauce: Heat 2 tbsp olive oil in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden to form a roux. Gradually whisk in the chicken stock to avoid lumps. Add the tomato passata or canned tomato sauce, salt, and pepper. Bring to a simmer and cook until slightly thickened, about 10 minutes. Remove from heat and set aside.
- Cook the Filling: In a large skillet or frying pan, heat 1 tbsp olive oil over medium heat. Add minced garlic and chopped onions, sautéing until softened and translucent, about 5 minutes. Add the ground beef and cook until browned and cooked through, breaking it up with a spoon as it cooks.
- Season the Filling: Stir in the prepared spice mix, combining well to coat the beef. Next, add the refried beans and drained black beans to the skillet. Mix thoroughly to combine all ingredients and heat through. Remove from heat.
- Assemble the Enchiladas: Preheat the oven to 180°C (350°F). Spread a small amount of enchilada sauce on the base of a baking dish. Take each tortilla, spoon a generous amount of the beef and bean filling into the center, roll it tightly, and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
- Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the grated cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve and Garnish: Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with roughly chopped cilantro or coriander leaves if desired. Serve hot for a delicious, comforting meal.
Notes
- Recipe video available above for step-by-step guidance.
- Refried beans enrich the filling, providing moisture, flavor, and texture.
- Adjust cayenne pepper quantity to manage the spiciness to your preference.
- Use low sodium chicken stock to control the saltiness of the dish.
- Monterey Jack or a good melting cheese enhances the final dish’s creaminess and flavor.
Nutrition
- Serving Size: 608 g
- Calories: 649 kcal
- Sugar: 5.7 g
- Sodium: 1237 mg
- Fat: 28.6 g
- Saturated Fat: 10.3 g
- Unsaturated Fat: 17.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 55.3 g
- Fiber: 13.4 g
- Protein: 45.6 g
- Cholesterol: 116 mg
