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The filling of these beef enchiladas has extra oomph with the addition of refried beans, a good hit of spices, and a splash of Enchilada sauce! See below video for recipe.
- 1 tsp each onion & garlic powder
- 1 tbsp each cumin powder, paprika and dried oregano
- 1/2 – 1 tsp cayenne pepper (optional, spiciness)
- 2 tbsp olive oil
- 3 tbsp flour, plain/all purpose
- 2 cups chicken stock / broth , low sodium
- 1 can (8 oz) canned tomato sauce (eg Hunts)
- 1/4 tsp each salt and pepper
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb ground beef (mince)
- 14oz refried beans
- 14oz black beans, drained
- 8 tortillas
- 1.5 cups grated cheese, or more (Monterey Jack or cheddar cheese)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Mix together Spice Mix ingredients. Set aside.
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, tomato sauce, 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 stove.
Preheat oven to 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 stove (see video).
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, then 10 minutes uncovered. Serve hot!