Ingredients
Spice Mix
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/2 – 1 tsp cayenne pepper (optional)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp plain/all purpose flour
- 2 cups (500ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata or 1 can (8 oz) canned tomato sauce (e.g., Hunts)
- 1/4 tsp salt
- 1/4 tsp black pepper
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb (500g) ground beef (mince)
- 400g (14oz) refried beans (1 can, e.g., Old El Paso)
- 400g (14oz) black beans, drained (1 can)
Enchiladas Assembly
- 8 tortillas or burrito wraps
- 1.5 cups (150g) grated melting cheese (Monterey Jack, tasty, or cheddar)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: Combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper in a bowl. Set aside.
- Make Enchilada Sauce: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 3 tbsp flour and stir constantly for 1 minute to form a roux. Gradually whisk in 1/2 cup chicken broth, allowing it to thicken into a smooth paste. Add the remaining chicken broth, tomato passata, salt, pepper, and 2 tbsp of the prepared spice mix. Increase heat to medium-high and cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to a syrupy consistency. Remove from heat.
- Prepare Filling: Preheat oven to 180°C (350°F). Heat 1 tbsp olive oil in a skillet over high heat. Sauté minced garlic and chopped onion for 2 minutes until fragrant. Add ground beef and cook for 2 minutes, breaking it apart. Add the remaining spice mix and cook for another 2 minutes until beef is completely browned. Stir in refried beans, drained black beans, about 1/4 cup of enchilada sauce, and season with salt and pepper. Mix well and cook for 2 minutes. Remove from heat.
- Assemble Enchiladas: Lightly coat the bottom of a baking dish with some enchilada sauce to prevent sticking. Place a portion of the filling on the lower third of each tortilla, roll up tightly, and place seam-side down in the prepared dish. Repeat with all tortillas and filling.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle 1.5 cups of grated cheese on top. Cover the dish with a baking tray or foil and bake for 10 minutes. Remove the cover and bake for an additional 10 minutes until cheese is melted and slightly golden. Serve hot, garnished with chopped cilantro if desired.
Notes
- You can use only onion or garlic powder if that’s what you have; fresh garlic is not a direct substitute but can be used in a pinch by sautéing minced cloves in oil.
- Tomato passata is a smooth pureed tomato product; canned tomato sauce is a good US substitute if you can't find passata.
- Black beans can be substituted with red kidney beans or other beans if preferred.
- If the refried beans are too thick to mix well, add a splash of water to loosen the mixture.
- To cover the enchiladas while baking, use a baking tray over the dish or aluminum foil to prevent drying out.
- Enchiladas can be assembled ahead of time and refrigerated; keep sauce separate and pour just before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
