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Beef Enchiladas

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These baked beef enchiladas are filled with juicy spiced beef mince and black beans, all wrapped in a flour tortilla and topped with melted cheese, tomato, avocado, coriander and sour cream. This makes for a delicious family dinner, and can even be made ahead of time.
Course Main Course
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 serves

Equipment

  • 1 large skillet
  • 23 x 33cm baking dish

Ingredients

Enchilada seasoning

  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon brown sugar
  • 1 teaspoon onion powder
  • ½ teaspoon chilli powder
  • ½ teaspoon salt

Enchilada sauce

  • 700 grams tomato passata (tomato puree)
  • 1 tablespoon dried oregano
  • 1 teaspoon brown sugar
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Enchiladas

  • 1 tablespoon olive oil
  • 500 grams beef mince
  • 400 gram can black beans drained and rinsed
  • 2 cloves garlic crushed or finely diced
  • 8 flour tortillas
  • 1 ½ cups grated cheese
  • 1 avocado peeled, seeded and diced
  • 1 tomato diced
  • ¼ cup coriander leaves lightly packed (optional)
  • ¼ cup sour cream

Instructions

  • Preheat the oven to 180c.
  • Combine the enchilada seasoning ingredients in a small bowl. Set aside.
  • Combine the enchilada sauce ingredients in a mixing bowl. Set aside.
  • Heat the olive oil in a large frying pan over a medium-high heat. Cook the mince, breaking up any lumps with the back of a spoon, until no longer pink.
  • Add the black beans, garlic and enchilada seasoning to the mince and cook, stirring, for 1 minute or until fragrant.
  • Spread 1 cup of the enchilada sauce over the base of a baking dish. Fill each of the tortillas with ⅛ of the mince mixture, then roll and place in the baking dish.
  • Top the enchiladas with the remaining enchilada sauce, and bake for 10 minutes. To with the cheese and bake for a further 10 minutes.
  • Top the baked enchiladas with the avocado, tomato, coriander and sour cream.

Notes

  • Store in an airtight container in the fridge for up to 2 days.
  • Freeze in an airtight container for up to 3 months.