Description
This hearty Beef Enchiladas recipe combines spiced ground beef, refried and black beans, and a rich tomato-based sauce wrapped in soft tortillas, topped with melted cheese and fresh cilantro. Perfect for a satisfying Mexican-inspired dinner that’s easy to prepare and full of flavor.
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 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., Hunt’s)
- 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 (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)
Assembly:
- 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: In a small bowl, combine the onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper if using. Mix thoroughly and set aside. This blend will infuse the beef with rich, smoky flavors.
- Make the Sauce: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in the flour and cook while stirring constantly for about 1-2 minutes to form a roux. Gradually whisk in the chicken stock, ensuring no lumps form. Add the tomato passata or tomato sauce, salt, and pepper. Simmer the sauce gently for 10-15 minutes until it thickens slightly, stirring occasionally.
- Cook the Beef Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until translucent and fragrant, about 3-5 minutes. Add the ground beef and cook until browned and cooked through, breaking it apart as it cooks. Sprinkle the prepared spice mix over the beef and stir to combine well. Add the refried beans and drained black beans, stirring to incorporate. Cook for another 5 minutes, allowing the flavors to meld.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of sauce in the bottom of a baking dish. Warm the tortillas slightly to make them pliable. Spoon a generous amount of the beef and bean mixture onto each tortilla, then roll tightly and place seam-side down in the baking dish. Pour the remaining sauce evenly over the rolled tortillas. Sprinkle the grated cheese generously on top. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and lightly browned.
- Garnish and Serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with roughly chopped cilantro or coriander leaves if desired. Serve hot, accompanied by your favorite sides such as sour cream, guacamole, or a fresh salad.
Notes
- Adjust cayenne pepper quantity to control the heat level according to your taste.
- Using low sodium chicken stock helps manage the overall saltiness of the dish.
- Refried beans add creaminess while black beans contribute texture and fiber.
- Vegetarian option: substitute beef with extra beans or textured vegetable protein.
- Cheese types like Monterey Jack or cheddar melt well, but you can customize based on preference.
