Beef Enchiladas with Homemade Spice Mix and Enchilada Sauce Recipe

Ingredients

• 1 tsponion powder
• 1 tspgarlic powder
• 1 tbspground cumin
• 1 tbsppaprika
• 1 tbspdried oregano
• ½–1 tspcayenne pepper (optional)
• 2 tbspolive oil
• 3 tbspplain flour
• 500 ml (2 cups)low-sodium chicken stock
• 375 ml (1½ cups) passata OR 1 can (227 g / 8 oz)passata or tinned tomato sauce
• ¼ tspsalt
• ¼ tspblack pepper
• 1 tbspolive oil
• 2 clovesgarlic, minced
• 1 onion, about 1 cuponion, finely chopped
• 500 g (1 lb)minced beef
• 400 g (14 oz; 1 tin)refried beans
• 400 g (14 oz; 1 tin), drainedblack beans
• 8tortillas or burrito wraps
• 150 g (1½ cups)grated melting cheese, such as Monterey Jack, tasty cheese or Cheddar
• To tastecoriander leaves, roughly chopped (optional)

Instructions

1. 1

   Mix the spices

   Combine the onion powder, garlic powder, cumin, paprika, dried oregano and cayenne, if using, in a small bowl. Set aside to add to the beef later.

2. 2

   Make the sauce

   Warm 2 tbsp olive oil in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes without letting it brown. Gradually whisk in the chicken stock until smooth, then add the passata or tinned tomato sauce, salt and pepper. Bring to a gentle boil, lower the heat and simmer for 10–15 minutes, stirring occasionally, until slightly thickened.

3. 3

   Cook the filling

   Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the garlic and onion and cook for about 5 minutes, until the onion is soft and translucent. Add the minced beef and spice mix; cook, breaking up the meat with a spoon, until browned and cooked through. Drain excess fat if needed, then mix in the refried beans and drained black beans. Cook for another 3–5 minutes, until heated through.

4. 4

   Fill the tortillas

   Preheat the oven to 175°C (350°F). Spread a ladleful of sauce over the base of a baking dish. Warm the tortillas until pliable, spoon some beef and bean mixture onto each one, then roll tightly. Arrange them seam-side down in the dish. Pour the remaining sauce over the top and scatter on the grated cheese.

5. 5

   Bake the enchiladas

   Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbling with a little golden colour.

6. 6

   Rest and serve

   Take the dish out of the oven and leave the enchiladas to rest for a few minutes. Add chopped coriander if desired and serve hot.

What are beef enchiladas?

Enchiladas are a Mexican dish in which tortillas are filled, rolled and served with sauce. This version uses minced beef and beans for a substantial filling, with a tomato-based sauce and cheese baked over the top.

The homemade spice blend seasons both the beef and the overall dish, while the flour-thickened sauce clings to the tortillas. Making the sauce and filling separately also gives each part time to develop its flavour before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 35g protein, 60g carbs, 27g fat.

The tortillas and beans provide most of the carbohydrates, while the olive oil, minced beef and cheese contribute much of the fat. Beef, cheese and beans supply protein. A green salad or a serving of fresh vegetables alongside adds contrast and rounds out the plate.

Build the spice blend

Dry spices: mix the onion powder, garlic powder, cumin, paprika and oregano before you start cooking so they are ready to go into the pan together.

Cayenne: use ½ tsp for a gentler heat or up to 1 tsp for more kick, or leave it out. The other spices still give the filling a warm, savoury flavour.

Get a smooth sauce

Roux: cook the flour in the oil for 1–2 minutes, keeping it pale. This cooks out the raw flour taste while providing the base for a sauce that coats the enchiladas.

Stock: add it gradually while whisking to help prevent lumps. Let the sauce simmer for 10–15 minutes, stirring now and then, until it has thickened slightly but is still easy to pour.

Cook the filling evenly

Onion and garlic: soften the onion for about 5 minutes before adding the beef, so it is tender by the time the filling is ready. Add the garlic with the onion as directed and keep the heat moderate.

Beef and beans: break up the mince as it browns, then drain away excess fat if needed. Stir in both beans and cook for 3–5 minutes so the filling is hot and combined before you roll the tortillas.

Roll without tearing

Warm tortillas: heat them just until pliable, which makes them easier to roll around the filling. Keep them covered while you work so they do not cool and become stiff.

Seam side: place each rolled tortilla seam-side down in the sauced dish. This helps keep it closed as the enchiladas bake.

Know when they are ready

Sauce and cheese: spread the sauce over the rolls and cover them with cheese so the tops bake together. Bake at 175°C for 20–25 minutes, until the cheese is melted, bubbling and lightly golden.

Rest: leave the dish for a few minutes after baking before serving. The filling and sauce will settle slightly, making the enchiladas easier to lift out.

Serve with something fresh

Coriander: scatter it over the enchiladas just before serving for a fresh, herbal contrast to the rich filling and cheese.

On the side: serve with a crisp green salad or simply dressed vegetables to balance the warm, hearty tortillas, beans and beef.

Recipe notes & tips

• Whisk the stock into the roux gradually to keep the sauce smooth.
• Warm the tortillas only until pliable so they can be rolled without cracking.
• Drain the black beans well before mixing them into the filling.
• Taste the filling before rolling and adjust the cayenne to suit your preference.
• Use a baking dish that holds the rolled tortillas snugly in a single layer.

Variations

• Use turkey mince: replace the beef with minced turkey and cook it through before adding the beans.
• Add more heat: include the full 1 tsp cayenne in the spice blend.
• Swap the cheese: use grated Cheddar or Monterey Jack in place of another melting cheese.
• Try a different bean: use extra black beans if you do not have refried beans.
• Add fresh garnish: scatter extra chopped coriander over the dish just before serving.

Common mistakes to avoid

• Lumpy sauce: whisk in the stock gradually rather than pouring it all in at once.
• Browned roux: keep the flour and oil moving over medium heat and remove them from the heat if they start to darken.
• Torn tortillas: warm them until pliable before filling and rolling.
• Filling too greasy: drain excess fat from the browned beef before adding the beans.
• Loose rolls: place the tortillas seam-side down and fit them snugly in the baking dish.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat in an oven-safe dish until piping hot throughout, covering loosely if the cheese is browning too quickly.

Frequently asked questions