There’s something about the allure of beef enchiladas that just tugs at my heartstrings; it’s like a warm hug wrapped in a tortilla. The gooey cheese and savory filling make me think of those late-night cravings that nothing else can satisfy. Remember that time Taco Tuesday turned into Taco Thursday and nobody cared? This recipe’s that kind of magic.
Steps
- Begin by preparing the spice mix by combining onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper. Set this aside for later use.
- For the enchilada sauce, heat olive oil in a saucepan over medium heat and mix in the flour to form a paste. Gradually add chicken broth while whisking, then incorporate tomato passata, spices, salt, and pepper. Cook the mixture until it thickens to a syrup-like consistency, then remove from heat.
- Preheat the oven to 180C/350F. In a skillet, sauté minced garlic and chopped onion in olive oil over high heat for two minutes. Add ground beef and cook until browned, then stir in the remaining spice mix.
- Incorporate refried beans, black beans, a portion of the enchilada sauce, salt, and pepper into the beef mixture. Cook for a few minutes until well combined, then remove from heat.
- Spread some enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the beef filling on a tortilla, roll it up, and arrange it seam-side down in the dish. Repeat with remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas, sprinkle with grated cheese, and cover. Bake covered for 10 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish the enchiladas with chopped cilantro if desired, and serve them hot. Enjoy your flavorful beef enchiladas!
Ingredients
- Spice Mix:
- 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, for spiciness)
- Enchilada Sauce:
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 cups (500 ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata or 1 can (8 oz) canned tomato sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Beef Filling:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (approximately 1 cup)
- 1 pound (500 g) ground beef
- 1 can (400 g/14 oz) refried beans
- 1 can (400 g/14 oz) black beans, drained
- Enchiladas:
- 8 tortillas or burrito wraps
- 1.5 cups (150 g) grated cheese (such as Monterey Jack, cheddar, or tasty cheese)
- Cilantro/coriander leaves, roughly chopped (optional for garnish)
Nutritional Values
Calories: 2596 cal | Carbohydrates: 221.2 g | Protein: 182.4 g | Fat: 114.4 g | Saturated Fat: 41.2 g | Cholesterol: 464 mg | Sodium: 4948 mg | Potassium: 4732 mg | Fiber: 53.6 g | Sugar: 22.8 g | Vitamin A: 6400 IU | Vitamin C: 191.6 mg | Calcium: 1360 mg | Iron: 82 mg
FAQ
- Can I substitute the ground beef with another type of meat?
- Yes, you can replace the ground beef with pork, chicken, or turkey for a different flavor while still enjoying delicious enchiladas.
- What makes the homemade Enchilada Sauce special?
- The homemade Enchilada Sauce is quick to prepare and uses tomato passata or canned tomato sauce combined with a blend of Tex-Mex spices, offering a richer taste than store-bought options.
- Why use refried beans in the filling?
- Refried beans add bulk to the beef mixture, ensuring the enchiladas are plump and juicy. They also contribute to the overall flavor and texture, making the dish more satisfying.
- Can I use a different type of beans instead of black beans?
- Yes, you can substitute black beans with red kidney beans or another variety you prefer, depending on your taste and availability.
- How can I make this dish in advance?
- To prepare ahead, roll up the enchiladas and place them in a casserole dish. Keep the sauce separate and add it just before baking to maintain freshness and flavor.
Tips
- Utilize a single spice mix for both the beef filling and the enchilada sauce to save time and ensure consistent flavor throughout the dish.
- Use refried beans to enhance the texture and juiciness of the filling, contributing to generously stuffed enchiladas.
- For a smoother homemade enchilada sauce, consider using tomato passata as it offers a thick, smooth consistency similar to a rich tomato soup.
- To make the dish ahead of time, prepare and roll up the enchiladas in advance, then store them in a casserole dish. Keep the sauce separate and add it just before baking for a fresh and flavorful finish.
Equipment
- Large Skillet or Frying Pan – for cooking the beef filling.
- Saucepan – for making the Enchilada sauce.
- Baking Dish – for baking the enchiladas.
- Whisk – for mixing the sauce ingredients.
- Cheese Grater – if you don’t have pre-grated cheese.
- Measuring Cups and Spoons – for accurately measuring ingredients, especially the spices and liquids.
