Recipe Index

Ingredients

• Spice Mix: 1 tsp each onion & garlic powder
• 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 chicken stock / broth, low sodium
• 1 1/2 cups tomato passata OR US 1 can (8 oz) canned tomato sauce ()
• 1/4 tsp each salt and pepper
• Beef: 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped (~1 cup)
• 1 lb ground beef (mince)
• 14oz refried beans (1 can, )
• 14oz black beans, drained
• Enchiladas: 8 tortillas (or burrito wraps)
• 1.5 cups grated melting cheese, or more (Monterey Jack, tasty or cheddar cheese)
• Cilantro/coriander leaves, roughly chopped (optional garnish)

Method

1. Heat the oven to 350F.
2. Heat oil, add flour and the spice mix and cook for 1 minute, whisk in stock and tomato passata and simmer for 3-5 minutes into a sauce.
3. Cook the garlic and onion in oil, add the beef and cook until browned, then stir in the refried beans and black beans.
4. Warm the tortillas, fill with the beef mixture, roll and place seam-side down in a baking dish.
5. Pour the sauce over, top with cheese and bake until bubbling, about 20 minutes.
6. Serve garnished with cilantro.

Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data