Beef Enchiladas
Delicious beef enchiladas filled with savory ground beef, cheese, and spices, topped with a rich sauce.
Ingredients
Spice Mix
- 1 tsp onion powder Note 1
- 1 tsp garlic powder Note 1
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 0.5 - 1 tsp cayenne pepper optional, for spiciness
Sauce
- 2 tbsp olive oil
- 3 tbsp flour plain/all-purpose
- 2 cups chicken stock low sodium
- 1.5 cups tomato passata OR 1 can (8 oz) canned tomato sauce (e.g., Hunts)
- 0.25 tsp salt
- 0.25 tsp pepper
Filling
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 medium onion finely chopped, approximately 1 cup
- 1 lb ground beef mince
- 400 g refried beans 1 can (e.g., Old El Paso)
- 400 g black beans drained, 1 can
- 8 pieces tortillas or burrito wraps
- 1.5 cups grated melting cheese I like Monterey Jack or cheddar cheese
- to taste garnish Cilantro/coriander leaves roughly chopped, optional
Instructions
Preparation
- In a bowl, mix together the onion powder, garlic powder, cumin, paprika, oregano, and cayenne pepper to make the spice mix. Set aside.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the flour and cook for 1 minute.
- Slowly whisk in the chicken stock, then add the tomato sauce, salt, and pepper. Stir until smooth and let it simmer for about 10 minutes. Set aside.
Making the Filling
- In another pan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and chopped onion, cooking until soft.
- Add the ground beef and cook until browned.
- Stir in the refried beans, black beans, and about half of the spice mix. Mix well and cook for another 5 minutes.
Assembly and Baking
- Preheat your oven to 350°F (175°C).
- Take a tortilla, fill it with the beef mixture, roll it up, and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
- Pour the enchilada sauce over the top, then sprinkle with the grated cheese.
- Bake the enchiladas in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
Serving
- Remove from oven, sprinkle with chopped cilantro if desired, and serve warm.
Notes
Beef enchiladas are best served warm, straight from the oven. Pair with sides like rice, guacamole, sour cream, or fresh salad. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in the oven or microwave.