Beef Enchiladas is a modern British recipe for a classic weeknight supper dish of tortillas with a spiced minced beef and black bean filling in a tomato sauce that are baked with a cheese topping. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Enchiladas.
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An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. This recipe is for a classic minced beef filling with black beans that are baked with a topping of melted cheese. These are excellent for any Cinco de Mayo celebration.
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
½-1 tsp chilli powder (optional)
2 tbsp tomato purée
400g tin chopped tomatoes
400g tin black beans
1 vegetable or chicken stock cube
8 medium tortillas
100g mature cheddar, grated
coriander leaves, to serve
Method:
Set a large frying pan or saucepan over medium-low heat. Once hot add the oil and use to fry the on-ion for 6-8 mins until softened but not golden. Add in the beef mince and continue to fry until the beef has browned (about 5 minutes). Stir in the garlic and cook for 1-2 minutes before stirring in the oregano, cumin, paprika and chilli powder. Cook for 1 minute more.
At this point add the tomato purée, tomatoes and black beans, including the liquid from the tin of beans. Crumble in the stock cube. Stir well to combine, then add half a tin of water and bring to a simmer. Continue simmering for 30 minutes, until the sauce has thickened. Take the pan from the heat.
Pre-heat your oven to 200C (180C fan/gas mark 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 then seam-side down in a large ovenproof dish, and repeat until all the filling and tortillas have been used, snugly tucking the enchiladas next to one another.
Scatter the cheese over the top then transfer to the centre of your pre-heated oven and bake for 15–20 minutes, until the cheese has melted and the tortillas are golden.
Remove from the oven, scatter over the coriander leaves and serve.
