Description
This hearty Beef Enchiladas recipe combines a rich and flavorful homemade enchilada sauce with a savory beef and bean filling, all wrapped in soft tortillas and baked with melted cheese. Perfectly spiced and comforting, it’s an ideal meal for family dinners or casual gatherings, offering traditional Mexican-inspired flavors with accessible ingredients and straightforward steps.
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)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 2 cups (500ml) low sodium chicken stock or broth
- 1 1/2 cups (375ml) tomato passata or 1 can (8 oz) canned tomato sauce (e.g., Hunts)
- 1/4 tsp salt
- 1/4 tsp black pepper
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb / 500g ground beef (lean mince recommended)
- 400g / 14 oz refried beans (1 can, e.g., Old El Paso)
- 400g / 14 oz 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, paprika, oregano, and cayenne pepper in a bowl. Set aside to use for both the sauce and filling.
- Make Enchilada Sauce: In a large saucepan over medium heat, heat olive oil. Stir in flour to make a paste and cook for 1 minute, stirring constantly. Gradually whisk in 1/2 cup chicken broth until thick and smooth, then add remaining broth, tomato passata, salt, pepper, and 2 tablespoons of the prepared spice mix. Increase heat to medium-high and cook for 3 to 5 minutes, whisking frequently until the sauce thickens to a syrup-like consistency. Remove from heat.
- Prepare Beef Filling: Preheat oven to 180°C (350°F). In a skillet over high heat, warm olive oil then sauté garlic and onion for 2 minutes. Add ground beef and cook for 2 minutes, breaking it up while cooking. Stir in remaining spice mix and continue cooking until beef is fully browned, about 2 more minutes. Mix in refried beans, drained black beans, about 1/4 cup of enchilada sauce, and season with salt and pepper. Cook for an additional 2 minutes to meld the flavors, then remove from stove.
- Assemble Enchiladas: Lightly grease the bottom of a baking dish with some enchilada sauce to prevent sticking. Lay a tortilla flat and spoon filling onto the lower third, then roll it up tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled.
- Bake: Pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle grated cheese on top. Cover the dish with a baking tray or foil and bake for 10 minutes. Remove cover and bake for another 10 minutes until cheese is melted and bubbly. Garnish with chopped cilantro if desired and serve hot.
Notes
- You can substitute using all onion or all garlic powder if only one is available. Fresh garlic can be used as a last resort—mince 3 cloves and sauté in oil before proceeding.
- Tomato passata is pureed plain tomatoes without seasoning—thicker than crushed tomatoes. In the US, canned tomato sauce (such as Hunts) makes a near-perfect substitute.
- Black beans are traditional but can be substituted with red kidney beans or other beans if preferred.
- If the refried beans do not loosen easily during cooking, add a splash of water to help mix.
- To bake covered, use a baking tray as a lid or cover with foil to prevent the top from drying out.
- For make-ahead convenience, assemble enchiladas in the dish without baking. Store sauce separately and bake just before serving.
- Nutrition values are based on using lean beef mince.
