Description
Deliciously hearty beef enchiladas made with a flavorful spice mix, ground beef, refried beans, black beans, and a rich tomato sauce. Wrapped in soft tortillas and topped with melted cheese, these enchiladas are a perfect blend of savory and spicy, garnished with fresh cilantro for an added burst of freshness.
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)
Sauce
- 2 tbsp olive oil
- 3 tbsp plain/all purpose flour
- 2 cups (500 ml) low sodium chicken stock or 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
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)
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 the spice mix: In a small bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper. Mix well and set aside.
- Make the enchilada sauce: In a saucepan over medium heat, heat 2 tablespoons of olive oil. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken stock, continuously stirring to avoid lumps. Add the tomato passata or canned tomato sauce, salt, and pepper. Let the sauce simmer gently for about 10 minutes until thickened, stirring occasionally.
- Cook the filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and chopped onion and sauté until softened, about 3-4 minutes. Add the ground beef and cook until browned completely, breaking it apart with a spoon. Stir in the prepared spice mix, refried beans, and drained black beans, mixing thoroughly to combine and heat through.
- Assemble the enchiladas: Preheat the oven to 375°F (190°C). Spread a thin layer of the enchilada sauce on the bottom of a baking dish. Warm the tortillas slightly to make them pliable. Spoon some of the beef and bean filling down the center of each tortilla, then roll them up and place seam side down in the baking dish.
- Add cheese and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle generously with grated cheese. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish and serve: Remove from the oven and let rest for a few minutes. Garnish with roughly chopped cilantro or coriander leaves if desired. Serve hot and enjoy!
Notes
- Recipe video available for step-by-step guidance.
- Refried beans make the filling extra juicy and flavorful while stretching the beef.
- Adjust cayenne pepper amount based on your preferred spice level.
- Use low sodium chicken stock to control the saltiness.
- Monterey Jack or a mild melting cheese works best for topping.
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: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55.3 g
- Fiber: 13.4 g
- Protein: 45.6 g
- Cholesterol: 116 mg
