Description
This Cheesy Beef & Bean Enchilada Recipe is a delicious and satisfying meal that’s perfect for any night of the week. With a flavorful spice mix, homemade enchilada sauce, and a hearty beef and bean filling, these enchiladas are sure to be a crowd-pleaser.
Ingredients
Units
Scale
Enchilada Sauce:
- 2 tablespoons olive oil
- 3 tablespoons 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 (e.g., Hunts)
- 1/4 teaspoon each salt and pepper
Beef Filling:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb / 500g ground beef (mince)
- 400g / 14oz refried beans (1 can)
- 400g / 14oz black beans, drained (1 can)
Enchiladas:
- 8 tortillas (or burrito wraps)
- 1.5 cups (150g) grated melting cheese, or more (Monterey Jack, tasty, or cheddar cheese)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Spice Mix:
- 1 teaspoon each onion & garlic powder
- 1 tablespoon each cumin powder, paprika, and dried oregano
- 1/2 – 1 teaspoon cayenne pepper (optional, for spiciness)
Instructions
- Make Spice Mix: Mix together Spice Mix ingredients. Set aside.
- Make Enchilada Sauce: Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly. Add 1/2 cup chicken broth, whisk straight away, then it will turn into a thick smooth paste quite quickly. Add remaining chicken broth, passata, salt, pepper, and 2 tablespoons of SPICE MIX. Whisk. Increase heat slightly to medium-high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove.
- Make Filling: Preheat oven to 180C/350F. Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes. Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown. Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix and cook for 2 minutes then remove from stove.
- Assemble Enchiladas: Smear a bit of Sauce on the bottom of a baking dish (stops sliding). Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
- Bake: Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered then 10 minutes uncovered. Serve hot!
Notes
- Ingredient Substitutions: You can use all onion or garlic powder if you only have one. Fresh garlic is not the same, but as a last resort, you can use 3 minced garlic cloves instead of onion & garlic powder. Sauté in the heated oil before proceeding with the recipe.
- Tomato Passata: Tomato passata is pureed plain tomatoes that are not seasoned. It is thick and smooth, like a thick tomato soup. You can make your own by pureeing canned tomatoes in a blender. In America, if you can’t find passata, a great substitute is US canned tomato sauce (e.g., Hunts).
- Black Beans: Black beans are commonly used in Mexican & Tex Mex cooking. You can substitute with red kidney beans or another type of bean if you prefer.
- Refried Beans: The refried beans should loosen as they heat and stir through easily. If not, add a splash of water.
- Baking Covered: To bake covered, place a baking tray on top of the baking dish or cover with foil.
- Make Ahead: To make ahead, roll up enchiladas and place in a casserole dish (can smear with sauce underneath). Keep the sauce separate and top just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 700kcal
- Sugar: 10g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 15g
- Protein: 35g
- Cholesterol: 80mg
