Description
A flavorful and easy one-pan cheesy beef enchiladas recipe that combines spiced ground beef, black beans, and tomato passata with melted cheddar cheese and crispy flour tortillas. Perfect for a comforting weeknight meal served with fresh toppings like sour cream, avocado, and coriander.
Ingredients
Units
Scale
Beef Mixture
- 1 tbsp olive oil
- 1 brown onion, diced
- 500 g (1 lb 2 oz) minced (ground) beef
- 1 red capsicum (bell pepper), diced
- 1 tbsp freshly minced garlic
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp sea salt flakes
- 400 g (14 oz) canned black beans, drained and rinsed (optional)
- 700 g (1 lb 9 oz) tomato passata
- 1/2 cup (125 ml) water
- 2 tbsp apple cider vinegar
Tortillas and Cheese
- 10 x 15 cm (6 inch) flour tortillas, sliced in half
- 1 1/2 cups (150 g) cheddar or tasty cheese, shredded
To Serve
- 150 g (5 1/2 oz) sour cream
- 1 avocado, diced
- 1/2 red onion, diced
- 1/4 cup (15 g) finely chopped coriander (cilantro) leaves
Instructions
- Heat the oil: Heat the olive oil in a large, deep ovenproof pan over medium heat.
- Cook the onion: Add the diced brown onion and cook, stirring, for 1–2 minutes until slightly softened.
- Brown the beef: Add the minced beef and cook for 4–5 minutes until browned, breaking up the meat with a spoon as it cooks.
- Add vegetables and spices: Stir in the diced red capsicum, freshly minced garlic, sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, and sea salt flakes. Cook, stirring, for 2 minutes or until fragrant.
- Add beans and sauce: Add the drained black beans (if using) and stir through, then pour in the tomato passata, water, and apple cider vinegar. Let the mixture simmer gently for 2–3 minutes.
- Prepare for baking: Preheat your oven grill (broiler) to high. Remove the pan from heat. Use tongs to fold and push the tortilla halves into the beef mixture, allowing some tortilla pieces to stick out of the sauce.
- Add cheese and broil: Sprinkle the shredded cheddar cheese evenly over the top of the filling. Place the pan under the oven grill for 6–8 minutes until the cheese is melted, browned, and the tortilla edges are crisp. Watch carefully to prevent burning.
- Serve: Remove from the oven and serve topped with sour cream, diced avocado, diced red onion, and chopped coriander leaves.
Notes
- You can omit the black beans if you prefer a bean-free version or to reduce cooking time slightly.
- Flour tortillas are recommended for easier folding and crispiness under the grill.
- Use a large, deep ovenproof pan to both cook the beef mixture and bake the enchiladas directly for minimal cleanup.
- Keep a close eye while broiling to prevent the cheese and tortilla edges from burning.
- If you want extra spice, add chopped chilies or a pinch of cayenne pepper with the spices.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 480
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg
