Description
These Beef Enchiladas are a savory Mexican-inspired dish featuring a spiced ground beef and bean filling rolled in tortillas, smothered in a rich homemade enchilada sauce, and topped with melted cheese. Perfectly balanced with aromatic spices and a flavorful sauce, this recipe is baked to perfection, delivering a comforting, hearty meal that’s ideal for family dinners or casual gatherings.
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 pepper
- 2 tbsp prepared 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 (mince)
- 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
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: Mix together the onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper in a small bowl. Set aside for later use.
- Make Enchilada Sauce: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 3 tbsp flour and stir to form a paste; cook for 1 minute, stirring constantly to avoid burning.
- Add Broth and Tomato: Slowly pour 1/2 cup chicken broth into the flour paste while whisking vigorously to prevent lumps. Once smooth, add the remaining chicken broth, tomato passata (or tomato sauce), salt, pepper, and 2 tablespoons of the prepared Spice Mix. Whisk to combine.
- Simmer Sauce: Increase heat to medium-high and cook the sauce for 3 to 5 minutes, whisking regularly until it thickens to a syrupy consistency. Remove from heat and set aside.
- Preheat Oven: Set your oven to 180°C (350°F) to warm up while you prepare the filling.
- Cook Filling Aromatics: Heat 1 tbsp olive oil in a skillet over high heat. Add minced garlic and chopped onion; cook for about 2 minutes until fragrant and slightly softened.
- Brown Beef: Add ground beef to the skillet and cook for 2 minutes, breaking it apart with a spatula. Add the remaining Spice Mix and continue cooking for another 2 minutes, or until the beef is fully browned.
- Add Beans and Sauce: Stir in refried beans, drained black beans, roughly 1/4 cup of the prepared enchilada sauce, and season with salt and pepper. Cook together for 2 minutes, mixing well, then remove from heat.
- Prepare Baking Dish: Lightly smear a small amount of enchilada sauce on the bottom of a baking dish to prevent the enchiladas from sticking or sliding during baking.
- Assemble Enchiladas: Place a generous portion of the beef and bean filling on the lower third of each tortilla. Roll each tortilla up tightly and place seam-side down in the baking dish. Repeat with all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheese liberally on top to cover the enchiladas.
- Bake Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 10 minutes. Remove the foil and bake uncovered for another 10 minutes, until the cheese is fully melted and bubbly.
- Serve: Garnish with chopped cilantro or coriander leaves if desired. Serve hot and enjoy your delicious homemade beef enchiladas.
Notes
- Note 1: The combination of onion and garlic powders with cumin, paprika, and oregano gives the enchilada sauce its signature Mexican flavor; adjust cayenne pepper to control spiciness.
- Note 2: Tomato passata provides a fresher tomato flavor, while canned tomato sauce is a convenient alternative.
- Note 3: Draining black beans prevents excess moisture in the filling, ensuring proper texture.
- Note 4: Adding a bit of enchilada sauce to the filling helps bind it and keeps it moist during baking.
- Note 5: Covering the enchiladas during the first 10 minutes of baking helps melt the cheese without drying out the dish, and uncovering allows for browning and bubbling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
