Enchiladas — Recipes

📋 Beef enchiladas
Serve enchiladas for a Mexican-inspired family feast. Stuffed with beef mince and black beans and topped with melted cheese, they're a guaranteed crowd-pleaser

4 servings • Prep time: 20 minutes • Cook time: 45 minutes • Total time: 1 hour 5 minutes

Ingredients

2 tsp olive or rapeseed oil

1 onion finely chopped

400g beef mince

2 large garlic cloves crushed or finely grated

2 tsp dried oregano

2 tsp ground cumin

2 tsp smoked paprika

1/2-1 tsp chilli powder (optional)

2 tbsp tomato purée

400g can chopped tomatoes

400g can black beans

1 vegetable or chicken stock cube

8 medium tortillas

100g mature cheddar grated

coriander leaves to serve

Instructions

Heat the oil in a large frying pan or saucepan over a medium-low heat and fry the onion for 6-8 mins until softened but not golden. Tip in the beef mince and continue to fry until the beef has browned, about 5 mins. Stir in the garlic and cook for 1-2 mins before stirring in the oregano, cumin, paprika and chilli powder, if using. Cook for 1 min more.

Add the tomato purée, tomatoes and black beans, including the liquid from the can of beans. Crumble in the stock cube. Stir well, then add half a can of water and bring to a simmer. Simmer for 30 mins until the sauce has thickened. Remove from the heat.

Heat the oven to 200C/180C fan/gas 6. Spoon an eighth of the beef mixture down the centre of one of the tortillas, then fold the sides in to enclose the filling. Arrange seam-side down in a large ovenproof dish, and repeat until all the filling and tortillas have been used, tucking the enchiladas next to one another snugly. Scatter the cheese over the top and bake for 15-20 mins until the cheese has melted and the tortillas are golden. Scatter over the coriander leaves to serve.

Try the Good Food app - subscribe today

Preparation and cooking time
- Cook:45 mins
Easy
Serves 4

Serve enchiladas for a Mexican-inspired family feast. Stuffed with beef mince and black beans and topped with melted cheese, they're a guaranteed crowd-pleaser

Egg-free
Low sugar
Nut-free

2 tsp olive or rapeseed oil
1 onion finely chopped
400g beef mince
2 large garlic cloves crushed or finely grated
2 tsp dried oregano
2 tsp ground cumin
2 tsp smoked paprika
½-1 tsp chilli powder (optional)
2 tbsp tomato purée
400g can chopped tomatoes
400g can black beans
1 vegetable or chicken stock cube
8 medium tortillas
100g mature cheddar grated
coriander leaves to serve

Method

step 1

Heat the oil in a large frying pan or saucepan over a medium-low heat and fry the onion for 6-8 mins until softened but not golden. Tip in the beef mince and continue to fry until the beef has browned, about 5 mins. Stir in the garlic and cook for 1-2 mins before stirring in the oregano, cumin, paprika and chilli powder, if using. Cook for 1 min more.
step 2

Add the tomato purée, tomatoes and black beans, including the liquid from the can of beans. Crumble in the stock cube. Stir well, then add half a can of water and bring to a simmer. Simmer for 30 mins until the sauce has thickened. Remove from the heat.
step 3

Heat the oven to 200C/180C fan/gas 6. Spoon an eighth of the beef mixture down the centre of one of the tortillas, then fold the sides in to enclose the filling. Arrange seam-side down in a large ovenproof dish, and repeat until all the filling and tortillas have been used, tucking the enchiladas next to one another snugly. Scatter the cheese over the top and bake for 15-20 mins until the cheese has melted and the tortillas are golden. Scatter over the coriander leaves to serve.

Comments, questions and tips (17)

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.25 ratings

Five issues for £5

Start your healthy routine with a subscription to Good Food magazine

Order now