Description
Classic Beef Enchiladas with a flavorful blend of ground beef, refried beans, black beans, and a homemade enchilada spice mix, topped with melted cheese and optionally garnished with fresh cilantro. This hearty Mexican-inspired dish features a juicy filling wrapped in tortillas and baked to perfection for a satisfying meal.
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) chicken stock or broth (low sodium)
- 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 pepper
Beef 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)
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 the Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper. Mix well and 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 it forms a roux. Gradually whisk in chicken stock, ensuring no lumps, then add tomato passata or canned tomato sauce. Season with salt and pepper. Simmer gently for 10-15 minutes until thickened and flavorful. Adjust seasoning if needed.
- Cook the Beef Filling: Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sauté until softened and translucent. Add ground beef and cook until browned and no longer pink, breaking it up with a spoon. Stir in the prepared spice mix and cook for 1-2 minutes to bloom the spices.
- Add Beans to the Filling: Mix in refried beans and drained black beans with the beef mixture. Stir well and cook for another 3-5 minutes until heated through and combined. Remove from heat.
- Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Lightly grease a baking dish. Warm the tortillas slightly to make them pliable. Spread a few spoonfuls of the enchilada sauce on the bottom of the dish. Place tortillas on a flat surface, spoon the beef and bean filling evenly onto each tortilla, roll them up tightly, and place seam side down in the baking dish. Pour remaining sauce evenly over the enchiladas. Sprinkle grated cheese on top.
- Bake: Bake in the preheated oven for 20 minutes or until cheese is melted and bubbly and the sauce is hot.
- Serve: Garnish with chopped cilantro if desired. Serve hot for a comforting and delicious Mexican-inspired meal.
Notes
- Recipe video demonstration is available for step-by-step guidance.
- The homemade enchilada spice blend adds depth and authentic flavor to the beef filling.
- Refried beans add moisture and richness to the filling while enhancing taste.
- You can adjust spiciness by varying the amount of cayenne pepper used in the spice mix.
- Using low sodium chicken stock helps control the salt content in the dish.
- Substitute cheese types according to preference: Monterey Jack, tasty or cheddar work well.
- Optional cilantro garnish adds freshness and color.
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: approximately 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 55.3 g
- Fiber: 13.4 g
- Protein: 45.6 g
- Cholesterol: 116 mg
