Description
Delicious and comforting Beef Enchiladas made with a flavorful spice mix, homemade enchilada sauce, a hearty filling of ground beef, refried beans, and black beans, all wrapped in tortillas, topped with melted cheese, and baked to perfection. This recipe is perfect for a satisfying family meal and comes together in just 45 minutes.
Ingredients
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 (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 black pepper
- 2 tbsp Spice Mix (from above)
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, e.g. Old El Paso)
- 400 g (14 oz) black beans, drained (1 can)
- Salt and pepper, to taste
- 1/4 cup Enchilada Sauce (from above), to mix with filling
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 Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper if using. Set aside.
- Make Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly.
- Add Liquids: Whisk in 1/2 cup of chicken broth immediately; this will quickly thicken to a smooth paste. Gradually add the remaining chicken broth, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the Spice Mix. Whisk together thoroughly.
- Simmer Sauce: Increase heat to medium-high and cook the sauce for 3 to 5 minutes, whisking regularly until it thickens to a syrup-like consistency. Remove from heat and set aside.
- Cook Filling: Preheat the oven to 180°C (350°F). Heat 1 tablespoon olive oil in a skillet over high heat. Add minced garlic and chopped onion, cooking for 2 minutes until fragrant.
- Add Beef: Add ground beef to the skillet, breaking it up as it cooks. After 2 minutes, sprinkle in the remaining Spice Mix and continue to cook for another 2 minutes, or until the beef is fully browned.
- Combine Beans and Sauce: Stir in the refried beans, drained black beans, about 1/4 cup of the prepared enchilada sauce, and season with salt and pepper to taste. Cook the mixture for 2 more minutes, then remove from heat.
- Prepare Baking Dish: Lightly spread some enchilada sauce on the bottom of a baking dish to prevent the tortillas from sticking or sliding.
- Assemble Enchiladas: Place a portion of the filling on the lower third of each tortilla, then roll it up tightly and place seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheese on top.
- Bake Covered: Bake in the preheated oven for 10 minutes covered with foil to allow cheese to melt and flavors to meld.
- Bake Uncovered & Serve: Remove foil and bake for an additional 10 minutes uncovered to brown the cheese slightly. Garnish with chopped cilantro/coriander leaves if desired. Serve hot and enjoy!
Notes
- Note 1: The spice mix can be made ahead and stored in an airtight container for convenience.
- Note 2: Tomato passata offers a fresher taste, but canned tomato sauce works well as a substitute.
- Note 3: Rinse and drain canned black beans well to remove excess sodium and liquid.
- Note 4: Mixing a bit of enchilada sauce with the bean and beef filling helps bind the mixture and adds moisture.
- Note 5: Covering the enchiladas during the first baking stage prevents the cheese from drying out and helps everything heat through evenly.
