Description
Beef enchiladas are a comforting Mexican-inspired dish filled with seasoned ground beef, refried beans, and cheese, all wrapped in soft tortillas and topped with a rich homemade enchilada sauce.
Ingredients
Scale
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon cumin powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1/2 to 1 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil (for enchilada sauce)
- 3 tablespoons flour
- 2 cups chicken stock (low sodium)
- 1 1/2 cups tomato passata or 1 can canned tomato sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil (for beef)
- 2 garlic cloves (minced)
- 1 onion (finely chopped)
- 1 pound ground beef
- 400g refried beans
- 400g black beans (drained)
- 8 tortillas or burrito wraps
- 1 1/2 cups grated melting cheese
- Cilantro leaves (chopped, optional)
Instructions
- Mix the spice mix ingredients in a small bowl and set aside.
- To prepare the enchilada sauce, heat 2 tablespoons of olive oil in a saucepan over medium heat. Stir in flour and cook for 1 minute.
- Gradually add chicken broth while whisking to prevent lumps. Then add tomato passata, salt, pepper, and 2 tablespoons of the spice mix. Cook for 3–5 minutes until slightly thickened. Remove from heat.
- Preheat oven to 180°C (350°F). In a skillet, heat 1 tablespoon olive oil. Add garlic and onion, cook for 2 minutes.
- Add ground beef, breaking it up as it cooks. Stir in the remaining spice mix and cook until browned.
- Add refried beans, black beans, and 1/4 cup of enchilada sauce to the skillet. Season with salt and pepper and cook for 2 minutes. Remove from heat.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish. Fill each tortilla with beef mixture and cheese, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over rolled tortillas and sprinkle with remaining cheese. Cover with foil and bake for 10 minutes.
- Remove foil and bake for another 10 minutes until cheese is melted and bubbly.
- Serve hot, garnished with chopped cilantro if desired.
Notes
- Do not overfill tortillas to avoid tearing.
- Warm tortillas to make them more pliable and easy to roll.
- Adjust cayenne pepper to control spice level.
- Use fresh tortillas and quality cheese for best flavor.
- Make ahead by preparing components separately or assembling a day in advance.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 55mg
Keywords: beef enchiladas, ground beef enchiladas, easy Mexican dinner, enchilada recipe, cheesy beef tortillas