Description
This Beef Enchiladas recipe is a flavorful, hearty Mexican-inspired dish featuring a spiced ground beef and bean filling rolled in tortillas, topped with a rich homemade enchilada sauce and melted cheese. Perfect for a satisfying dinner, these enchiladas offer a balance of smoky, spicy, and savory flavors baked to bubbly perfection.
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)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp 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
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp prepared Spice Mix (from above)
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb (500 g) ground beef
- Remaining prepared Spice Mix
- 400 g (14 oz) refried beans (1 can)
- 400 g (14 oz) black beans, drained (1 can)
- About 1/4 cup enchilada sauce (from above)
- Salt and pepper, to taste
Assembly and Topping
- 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 the onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper if using. Set this spice mix aside for later use.
- Make Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the flour to make a paste and cook for 1 minute while stirring constantly to avoid lumps. Slowly whisk in 1/2 cup of chicken broth immediately; this will thicken into a smooth paste. Add the remaining chicken broth, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Increase the heat to medium-high and cook for 3 to 5 minutes, stirring regularly, until the sauce thickens to a syrup-like consistency. Remove from heat and set aside.
- Prepare Beef Filling: Preheat your oven to 180°C (350°F). Heat 1 tablespoon of olive oil in a skillet over high heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until fragrant and translucent. Add the ground beef and cook for 2 minutes, breaking it up with a spatula. Stir in the remaining prepared spice mix and continue to cook until the beef is fully browned, about 2 more minutes. Mix in the refried beans, drained black beans, and approximately 1/4 cup of the enchilada sauce. Season with salt and pepper to taste. Cook for another 2 minutes, then remove the skillet from heat.
- Assemble Enchiladas: Lightly spread a few spoonfuls of the enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the beef filling on the lower third of each tortilla, then roll it up tightly and place seam side down in the baking dish. Repeat with all tortillas and filling until the baking dish is filled.
- Bake Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the grated cheese evenly on top to cover them. Cover the baking dish with foil and bake in the preheated oven for 10 minutes. Then remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden. Once done, optionally garnish with freshly chopped cilantro leaves. Serve the enchiladas hot for best flavor and texture.
Notes
- You can adjust the cayenne pepper quantity based on your preferred spice level or omit it to make it milder.
- If you want a vegetarian version, substitute the ground beef with cooked lentils or extra beans.
- Use low sodium chicken stock to control salt levels in the sauce.
- For a lactose-free version, use a dairy-free melting cheese or omit cheese and add sliced avocado on top after baking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
