Beef Enchiladas

• servings: 4 servings
• total time: 45 minutes

Ingredients

1 tsp each onion & garlic powder (Note 1)

1 tbsp each cumin powder, paprika and dried oregano

1/2 - 1 tsp cayenne pepper (optional, spiciness)

2 tbsp olive oil

3 tbsp flour (, plain/all purpose)

2 cups (500ml) chicken stock / broth (, low sodium)

1 1/2 cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts) (Note 2)

1/4 tsp each salt and pepper

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, I use Old El Paso)

400g / 14oz black beans, drained (1 can, Note 3)

8 tortillas (or burrito wraps)

1 ½ cups (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)

Cilantro/coriander leaves (, roughly chopped, optional garnish)

Directions

Mix together Spice Mix ingredients. Set aside.

Enchilada Sauce

Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.

Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.

Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk

Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.

Filling

Preheat oven to 180C/350F.

Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.

Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.

Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove (see video).

Enchiladas

Smear a bit of Sauce on the bottom of a baking dish (stops sliding).

Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.

Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!

Nutrition

• Serving Size: 608 g
• Calories: 649 kcal
• Total Fat: 28.6 g
• Saturated Fat: 10.3 g
• Cholesterol: 116 mg
• Sodium: 1237 mg
• Total Carbohydrate: 55.3 g
• Dietary Fiber: 13.4 g
• Total Sugars: 5.7 g
• Protein: 45.6 g