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Ingredients
SPICE MIX
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)
ENCHILADA SAUCE
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
BEEF
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)
ENCHILADAS
8 tortillas (or burrito wraps)
1.5 cups (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)
Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
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 the 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 the 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!
Recipe Notes:
1. You can just use all onion or garlic powder if you only have one of them. Fresh garlic is not the same, however, as a last resort substitution, you can use 3 garlic cloves, minced, instead of onion & garlic powder. Saute in the heated oil before proceeding with the recipe.
2. Tomato passata is pureed plain tomatoes that are not seasoned. Unlike crushed tomatoes, it is thick and smooth, like thick tomato soup. In Australia it can be purchased in a bottle in the pasta aisle of major supermarkets (Coles, Woolworths). You can make your own simply by using a blender to puree canned tomatoes.
America: If you can't find passata in the US (it is available at Walmart, Costco), a great substitute is US canned tomato sauce eg Hunts (yes, I'm such a food nerd I brought back cans to use for this recipe and it's a near-perfect substitute).
3. Black beans are commonly used in Mexican & Tex Mex cooking. It's becoming more widely available in Australia. It can be purchased in the Mexican or canned beans aisle in most major supermarkets, as well as Harris Farms and Thomas Dux. You can substitute with red kidney beans or another type of beans if you prefer.
4. The refried beans should loosen as it heats and stirs through easily. If not, add a splash of water.
5. To bake covered, I just pop a baking tray on top of the baking dish. Otherwise, cover with foil.
6. To make ahead, roll up enchiladas and place in a casserole dish (can smear with sauce underneath). Keep sauce separate and top just before baking.
7. Nutrition per serving, assuming you use lean beef mince (this is a great recipe for using lean beef, you would never know!).
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