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Beef Enchiladas

These hearty beef enchiladas combine seasoned ground beef, refried beans, and black beans inside soft tortillas. They’re covered with a homemade tomato-based enchilada sauce, finished with plenty of melting cheese, and baked until hot and bubbling.
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Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: Mexican
Keyword: Beef Enchiladas, Beef Enchiladas recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

Spice Mix

  • 1 tsp each onion & garlic powder
  • 1 tbsp each cumin powder, paprika and dried oregano
  • 1 tsp cayenne pepper (optional, spiciness)

Enchilada Sauce

  • 2 tbsp olive oil
  • 3 tbsp flour, plain/all purpose
  • 2 cups (500ml) chicken stock / broth, low sodium
  • 1 1/2 cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts)
  • salt and pepper

Beef

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped (~1 cup)
  • 1 lb (500g) ground beef (mince)
  • 14 oz (400g) refried beans (1 can, I use Old El Paso)
  • 14 oz (400g) black beans, drained (1 can)

Enchiladas

  • 8 tortillas (or burrito wraps)
  • 1.5 cup (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)
  • Cilantro/coriander leaves, roughly chopped (optional garnish)

Instructions

  • Start by combining all of the Spice Mix ingredients in a small bowl. Set the mixture aside.

Make the Enchilada Sauce

  • Heat the olive oil in a large saucepan over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring continuously.
  • Pour in 1/2 cup of the chicken broth and immediately whisk until the mixture becomes a thick, smooth paste.
  • Add the remaining chicken broth along with the passata, salt, pepper, and 2 tablespoons of the prepared Spice Mix. Whisk everything together.
  • Raise the heat slightly to medium-high. Cook for 3 to 5 minutes, whisking regularly, until the sauce reaches the consistency of a thick syrup. Remove from the heat.

Prepare the Filling

  • Preheat the oven to 180°C/350°F.
  • Heat the olive oil in a skillet over high heat. Add the garlic and onion and cook for 2 minutes.
  • Add the ground beef and cook for 2 minutes, breaking it apart as it cooks. Sprinkle in the remaining Spice Mix and continue cooking for another 2 minutes, or until the beef is completely browned.
  • Add the refried beans, black beans, approximately 1/4 cup of the Enchilada Sauce, and salt and pepper. Mix everything together and cook for 2 minutes. Remove the skillet from the heat.

Assemble and Bake

  • Spread a small amount of Enchilada Sauce over the bottom of a baking dish. This helps prevent the enchiladas from sliding around.
  • Spoon filling onto the lower third of a tortilla. Roll it up and arrange it seam-side down in the baking dish. Continue with the remaining filling and tortillas.
  • Pour the Enchilada Sauce over the rolled tortillas and scatter the grated cheese over the top.
  • Bake for 10 minutes covered, followed by 10 minutes uncovered.
  • Serve hot, adding roughly chopped cilantro/coriander leaves if desired.

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Recipe Notes

  • Onion and garlic powder: If you only have one, you can use all onion powder or all garlic powder instead. Fresh garlic produces a different result, but in a pinch you can replace the onion and garlic powders with 3 minced garlic cloves. Sauté them in the heated oil before continuing with the recipe.
  • Tomato passata: Passata is plain, puréed tomato with a thick, completely smooth consistency. If you don’t have it, you can make a similar substitute by blending canned tomatoes until smooth. In the US, canned tomato sauce such as Hunts can also be used.
  • Black beans: Red kidney beans or another preferred variety of beans can be substituted for the black beans.
  • Refried beans: They should soften as they heat, allowing them to mix easily into the filling. Add a small splash of water if the mixture remains too thick.
  • Baking covered: Cover the baking dish with foil or place a baking tray over the top during the first 10 minutes of baking.
  • Make ahead: Assemble and roll the enchiladas, then arrange them in the casserole dish. A little sauce can be spread underneath them. Store the remaining sauce separately and pour it over the enchiladas immediately before baking.

Nutrition

Calories: 649kcal | Carbohydrates: 55.3g | Protein: 45.6g | Fat: 28.6g | Saturated Fat: 10.3g | Cholesterol: 116mg | Sodium: 1237mg | Potassium: 1183mg | Fiber: 13.4g | Sugar: 5.7g | Vitamin A: 1600IU | Vitamin C: 47.9mg | Calcium: 340mg | Iron: 20.5mg
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