getting ready to eat some delicious beef enchilads

Perfect Beef Enchiladas

Beef Enchiladas are one of the more popular Mexican dishes enjoyed all over the world, but there's still a lot of room for innovation - and this recipe will give you some inspiration.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 4



  • 1 tsp each onion & garlic powder 
  • 1 tbsp  each cumin powder, paprika and dried oregano
  • 1/2  tsp cayenne pepper optional, spiciness


  • 2 tbsp olive oil
  • 3 tbsp flour  plain/all purpose
  • 2 cups  chicken stock / broth
  • 8 oz canned tomato sauce


  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 onion finely chopped
  • 1 lb ground beef mince
  • 400 g refried beans
  • 400 g black beans drained


  • 8 tortillas or burrito wraps
  • 150 g grated melting cheese
  • Cilantro/Coriander leaves   roughly chopped (optional garnish)


  • Mix together the spices. Set aside until ready to use.


  • Heat oil in a saucepan over medium heat. Add flour and stir to combine into a paste. Cook until the mixture is smooth, which will take approximately one minute.
  • Add 1/2 cup water to flour and stir, then add the chicken stock. Bring mixture to a boil, then remove from heat and whisk until smooth.
  • Add remaining chicken broth, tomato sauce, salt, pepper and SPICE MIX.
  • Increase heat to medium high. Cook for 3 to 5 minutes, whisking frequently, until the glaze starts to thicken and become more syrup-like in consistency.


  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
  • Heat oil in a pan over high heat. Add the garlic and onion to a pan and sauté for 2 minutes.
  • Add beef and cook for 1 minute. Add remaining Spice Mix. Cook until completely browned.
  • Add black beans to the pot of refried beans, adding a sprinkling of enchilada sauce. Cook for 2 minutes and then remove from the stove to add salt and pepper.


  • To prevent your dish from sliding, you could smear some sauce on the bottom.
  • Fill the tortilla with the filling. Roll up the tortilla and place it in the baking dish. Repeat until all of the ingredients have been used.
  • Pour the sauce over the enchiladas, top with cheese, place back in the oven for 10 minutes. Serve warm.