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Beef Enchilada Recipe

Hearty and irresistibly savory, these beef enchiladas are layered with rich flavor from a homemade spice blend, succulent beef filling, and a velvety enchilada sauce. The inclusion of refried beans adds both moisture and depth, making this dish particularly satisfying.
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Course: Dinner
Cuisine: Mexican
Keyword: Beef Enchilada Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

Spice Mix

  • 1 tablespoon paprika
  • 1 tablespoon cumin powder
  • 1/2 –1 teaspoon cayenne pepper adjust for heat preference
  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 teaspoon onion powder

Enchilada Sauce

  • 2 cups 500ml low sodium chicken broth
  • 3 tablespoons plain flour all-purpose
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 1/2 cups 375 ml tomato passata or one 8 oz can of tomato sauce

Beef Filling

  • 400 g / 14oz canned refried beans
  • 1 onion finely diced (approximately 1 cup)
  • 400 g / 14oz canned black beans drained
  • 2 garlic cloves minced
  • 1 lb / 500g ground beef
  • 1 tablespoon olive oil

Enchiladas Assembly

  • 1.5 cups 150g shredded cheese (Monterey Jack, cheddar, or similar melting cheese)
  • 8 tortillas or burrito wraps
  • Roughly chopped cilantro or coriander leaves optional, for garnish

Instructions

  • Combine the listed spice mix components in a bowl and set aside.

For the Enchilada Sauce

  • Warm olive oil in a large saucepan over medium heat. Stir in the flour, blending until a paste forms. Cook, stirring constantly, for one minute.
  • Incorporate 1/2 cup of the chicken broth, whisking swiftly to create a smooth paste. Gradually add the remaining broth, tomato passata, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk thoroughly.
  • Raise the heat slightly and cook for 3 to 5 minutes, stirring frequently until the sauce thickens to a syrupy consistency. Remove from heat.

For the Filling

  • Preheat oven to 180°C/350°F. In a skillet over high heat, heat the olive oil and sauté the garlic and onion for two minutes.
  • Add ground beef and cook for two minutes, breaking it up as it browns. Mix in the rest of the spice blend and cook until the beef is fully browned, approximately two more minutes.
  • Stir in the refried beans, black beans, about 1/4 cup of the prepared enchilada sauce, and season lightly with salt and pepper. Continue cooking for two minutes, then take off the heat.

Assembling the Enchiladas

  • Spread a small quantity of sauce on the base of a baking dish to prevent sticking.
  • Place some filling along the lower third of each tortilla, roll tightly, and arrange seam-side down in the dish. Repeat until all are used.
  • Pour the remaining sauce generously over the rolled tortillas and sprinkle with cheese. Cover and bake for 10 minutes, then uncover and bake for another 10 minutes. Serve while hot, garnished with chopped cilantro if desired.

Notes

Onion or garlic powder can be substituted with the other if necessary. Three minced garlic cloves can replace both in a pinch.
Tomato passata is a smooth, unseasoned tomato purée. Substitute with canned tomato sauce where unavailable.
Black beans can be substituted with red kidney beans or another legume.
If the refried beans are too thick, stir in a small amount of water to achieve a smoother consistency.
Use foil or a baking tray to cover the dish during the first baking phase.
To make ahead, assemble enchiladas and refrigerate with sauce stored separately until baking.