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Prep Time: 10 min.
Cook Time: 40 min.
Total Time: 50 min.
Ingredients
  • subheading: SPICE MIX:
  • 1 tsp each onion & garlic powder (Note 1)
  • 1 tbsp each cumin powder, paprika and dried oregano
  • ½ to 1 tsp cayenne pepper (optional, spiciness)
  • subheading: ENCHILADA SAUCE:
  • 2 tbsp olive oil
  • 3 tbsp flour , plain/all purpose
  • 2 cups (500ml) chicken stock / broth , low sodium
  • 1 ½ cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts) (Note 2)
  • ¼ tsp each salt and pepper
  • subheading: BEEF:
  • 1 tbsp olive oil
  • 2 garlic cloves , minced
  • 1 onion , finely chopped (~1 cup)
  • 1 lb / 500g ground beef (mince)
  • 400g / 14oz refried beans (1 can, I use Old El Paso)
  • 400g / 14oz black beans, drained (1 can, Note 3)
  • subheading: ENCHILADAS:
  • 8 tortillas (or burrito wraps)
  • 1.5 cups (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)
  • Cilantro/coriander leaves , roughly chopped (optional garnish)
Steps
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