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Beef Enchiladas

Beef Enchiladas

These hearty Beef Enchiladas combine juicy ground beef, creamy beans, and gooey cheese wrapped in soft tortillas, all smothered with a rich homemade enchilada sauce. It’s a bold, comforting dish that brings authentic Mexican-inspired flavor to your table — perfect for family dinners, gatherings, or meal prep.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 enchiladas
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Spice Mix
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp dried oregano
  • 0.5–1 tsp cayenne pepper adjust to taste
For the Enchilada Sauce
  • 2 tbsp olive oil
  • 3 tbsp plain (all-purpose) flour
  • 2 cups low-sodium chicken broth
  • 1.5 cups tomato passata or canned tomato sauce
  • 0.25 tsp salt
  • 0.25 tsp black pepper
For the Beef Filling
  • 1 tbsp olive oil
  • 2 cloves garlic finely minced
  • 1 onion finely chopped (about 1 cup)
  • 1 lb ground beef
  • 14 oz refried beans
  • 14 oz black beans drained and rinsed
  • 0.25 cup enchilada sauce from above
For the Enchiladas
  • 8 tortillas or burrito wraps
  • 1.5 cups grated cheese Monterey Jack, cheddar, or similar melting cheese
  • fresh cilantro/coriander roughly chopped, for garnish

Method
 

  1. Step 1 – Prepare the Spice Mix: In a small bowl, mix together onion powder, garlic powder, cumin, paprika, oregano, and cayenne. Set aside for use in both the sauce and filling.
  2. Step 2 – Make the Enchilada Sauce: Heat olive oil in a medium saucepan over medium heat. Add flour, stirring constantly for 1 minute. Slowly whisk in ½ cup broth until smooth, then add the rest of the broth, tomato passata, salt, pepper, and 2 tablespoons of the spice mix. Cook for 3–5 minutes, whisking until thick enough to coat a spoon. Remove from heat and set aside.
  3. Step 3 – Prepare the Beef Filling: Preheat oven to 180°C / 350°F. In a skillet, heat oil and sauté onion and garlic for 2–3 minutes. Add beef and cook until browned, about 4 minutes. Stir in remaining spice mix, refried beans, black beans, and ¼ cup enchilada sauce. Season to taste and cook 2 more minutes until thickened.
  4. Step 4 – Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of your baking dish. Spoon the beef filling onto tortillas, roll tightly, and place seam-side down. Pour remaining sauce over the top and sprinkle with cheese.
  5. Step 5 – Bake: Cover with foil and bake for 10 minutes. Remove foil and bake another 10 minutes, until cheese is melted and bubbly. Garnish with cilantro before serving.

Notes

Serving: Pair with Mexican rice, guacamole, or a lime-avocado salad.
Storage: Refrigerate up to 3 days or freeze (unbaked) for up to 2 months.
Reheating: Bake at 180°C / 350°F for 10 minutes or microwave individual portions until hot.
Tips: Adjust cayenne for spice, use gluten-free tortillas and cornstarch instead of flour for gluten-free, or swap beef for turkey or chicken for a lighter version.