Cheesy Beef & Bean Enchiladas (Print Version)
# Ingredients:
→ Enchilada Sauce
01 -
2 tablespoons olive oil
02 -
3 tablespoons plain/all-purpose flour
03 -
2 cups (500ml) low sodium chicken stock/broth
04 -
1 1/2 cups (375ml) tomato passata or 1 can (8 oz) canned tomato sauce
05 -
1/4 teaspoon salt
06 -
1/4 teaspoon pepper
→ Beef Filling
07 -
1 tablespoon olive oil
08 -
2 garlic cloves, minced
09 -
1 onion, finely chopped (~1 cup)
10 -
500g (1 lb) ground beef
11 -
400g (14 oz) refried beans (1 can)
12 -
400g (14 oz) black beans, drained (1 can)
→ Enchiladas
13 -
8 tortillas or burrito wraps
14 -
1.5 cups (150g) grated melting cheese or cheddar cheese
15 -
Cilantro/coriander leaves, roughly chopped (optional garnish)
→ Spice Mix
16 -
1 teaspoon onion powder
17 -
1 teaspoon garlic powder
18 -
1 tablespoon cumin powder
19 -
1 tablespoon paprika
20 -
1 tablespoon dried oregano
21 -
1/2 to 1 teaspoon cayenne pepper (optional for spiciness)
# Instructions:
01 -
Mix all Spice Mix ingredients in a small bowl. Set aside.
02 -
Heat olive oil in a large saucepan over medium heat. Add flour, stir to form a paste, and cook for 1 minute. Gradually whisk in 1/2 cup chicken broth to make a thick smooth paste. Add remaining chicken broth, tomato passata, salt, pepper, and 2 tablespoons of the Spice Mix. Increase heat to medium-high, whisk continuously, and cook for 3-5 minutes until sauce thickens to syrup consistency. Remove from heat.
03 -
Preheat oven to 180°C (350°F). Heat olive oil in a skillet over high heat. Add garlic and onion, cooking for 2 minutes. Add ground beef and cook for 2 minutes while crumbling. Add the remaining Spice Mix and cook for another 2 minutes until evenly browned. Stir in the refried beans, black beans, and 1/4 cup enchilada sauce. Add salt and pepper, cook for 2 minutes, then remove from heat.
04 -
Spread a small amount of sauce on the bottom of a baking dish to prevent sliding. Place filling on the lower third of a tortilla, roll up tightly, and place seam-side down in the baking dish. Repeat with remaining filling and tortillas.
05 -
Pour remaining sauce evenly over the arranged enchiladas. Sprinkle grated cheese on top. Cover the dish with foil and bake for 10 minutes. Remove foil and bake uncovered for another 10 minutes. Serve hot, garnished with optional cilantro.
# Notes:
01 -
For more spice, adjust the cayenne pepper in the Spice Mix.
02 -
To make ahead, assemble the enchiladas without sauce, then refrigerate. Add sauce and bake prior to serving.
03 -
Substitute tomato passata with pureed canned tomatoes if unavailable.