These baked beef enchiladas are filled with juicy spiced beef mince and black beans, all wrapped in a flour tortilla and topped with melted cheese, tomato, avocado, coriander and sour cream. This makes for a delicious family dinner, and can even be made ahead of time.
Ingredients and substitutions
See the recipe card for a full list of ingredients and amounts.
- Tomato passata – Use a jar of tomato passata (tomato puree), or puree diced can tomatoes.
- Brown sugar – The brown sugar can be substituted with white sugar.
- Chilli powder – The amount of chilli powder can be altered to suit personal tastes.
- Olive oil – Use a good quality olive oil, or substitute with your preferred frying oil.
- Beef mince – The beef mince can be substituted with chicken or pork mince.
- Black beans – Use a can of black beans which have been drained and rinsed.
- Garlic – Fresh garlic tastes best in this recipe, however 2 heaped teaspoons of jar mince garlic can be used instead.
- Tortillas – Flour tortillas were used in these enchiladas, however corn tortillas can also be used.
- Cheese – Grated tasty cheese was used in this recipe, however this can be substituted with any variety of grated cheese.
- Avocado – The fresh chopped avocado is used to top the baked enchiladas, and can be omitted if preferred.
- Tomato – The fresh chopped tomato is used to top the enchiladas, and can be omitted if preferred.
- Coriander – The fresh coriander leaves are used to garnish the enchiladas, and can be omitted of preferred.
- Sour cream – The enchiladas are drizzled with sour cream once baked, however this is optional.
Step by step instructions
Combine the enchilada seasoning ingredients in a small bowl.
Combine the enchilada sauce ingredients in a mixing bowl.
Cook the beef mince with the olive oil in a large frying pan.
Cook the black beans, enchilada seasoning and garlic with the mince for 1 minute, or until fragrant.
Top each tortilla with 1/8 of the beef mixture.
Spread 1 cup of the enchilada sauce over the base of the baking dish.
Top the enchilada sauce with the rolled tortillas.
Top the tortillas with the remaining enchilada sauce and bake for 10 minutes.
Top the enchiladas with the grated cheese and bake for a further 10 minutes, or until golden.
Top the baked enchiladas with the chopped tomato, avocado, coriander leaves and sour cream.
Store these enchiladas in an airtight container in the fridge for up to 2 days. Reheat until piping hot using the oven or microwave.
These enchiladas are suitable for freezing without the tomato and avocado. Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight before reheating.
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 2 teaspoons brown sugar
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chilli powder
- 1/2 teaspoon salt
- 700g tomato passata (puree)
- 1 tablespoon dried oregano
- 1 tablespoon brown sugar
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
- 1 tablespoon olive oil
- 500g beef mince
- 400g can black beans, drained and rinsed
- 2 garlic cloves, crushed or finely diced
- 8 flour tortillas
- 1 1/2 cups grated cheese
- 1 avocado, peeled, seeded and diced
- 1 tomato, diced
- 1/4 cup lightly packed coriander leaves
- 1/4 cup sour cream
- Preheat the oven to 180c.
- Combine the enchilada seasoning ingredients in a small bowl. Set aside.
- Combine the enchilada sauce ingredients in a mixing bowl. Set aside.
- Heat the olive oil in a large frying pan over a medium-high heat. Cook the mince, breaking up any lumps with the back of a spoon, until no longer pink.
- Add the black beans, garlic and enchilada seasoning to the mince and cook, stirring, for 1 minute or until fragrant.
- Spread 1 cup of the enchilada sauce over the base of a baking dish. Fill each of the tortillas with 1/8 of the mince mixture, then roll and place in the baking dish.
- Top the enchiladas with the remaining enchilada sauce, and bake for 10 minutes. To with the cheese and bake for a further 10 minutes.
- Top the baked enchiladas with the avocado, tomato, coriander and sour cream.
- Store in an airtight container in the fridge for up to 2 days.
- Freeze in an airtight container for up to 3 months.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1187Total Fat: 58gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 162mgSodium: 1580mgCarbohydrates: 103gFiber: 20gSugar: 12gProtein: 65g