Ingredients

1 tbsp olive oil

1 brown onion, diced

500 g (1 lb 2 oz) minced (ground) beef

1 red capsicum (bell pepper), diced

1 tbsp freshly minced garlic

2 tsp sweet paprika

2 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano

1 tsp onion powder

1 tsp sea salt flakes

400 g (14 oz) canned black beans, drained and rinsed (optional)

700 g (1 lb 9 oz) tomato passata

½ cup (125 ml) water

2 tbsp apple cider vinegar

10 x 15 cm (6 inch) flour tortillas, sliced in half

1½ cups (150 g) cheddar or tasty cheese, shredded

150 g (5½ oz) sour cream

1 avocado, diced

½ red onion, diced

¼ cup (15 g) finely chopped coriander (cilantro) leaves

Instructions

Step 1: Heat the olive oil in a large, deep ovenproof pan over medium heat.

Step 2: Add the diced brown onion and cook, stirring, for 1–2 minutes until softened.

Step 3: Add the minced beef and cook for 4–5 minutes, breaking it up with a spoon, until browned.

Step 4: Stir in the diced red capsicum, minced garlic, sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, and sea salt. Cook for 2 minutes until fragrant.

Step 5: If using, add the drained black beans and stir to combine. Then pour in the tomato passata, water, and apple cider vinegar. Let the mixture simmer gently for 2–3 minutes.

Step 6: Preheat your oven grill (broiler) to high.

Step 7: Remove the pan from the heat. Using tongs, fold and push the tortilla halves into the beef mixture, allowing some pieces to stick out of the sauce.

Step 8: Sprinkle the shredded cheese evenly over the top. Place the pan under the grill in the top half of the oven and bake for 6–8 minutes until the cheese is browned and crisp. Watch closely to avoid burning.

Step 9: Serve hot, topped with sour cream, diced avocado, red onion, and chopped coriander leaves.

Tips & Variations

For extra heat, add chopped jalapeños or a dash of hot sauce to the beef mixture.

Substitute black beans with kidney beans or omit them for a simpler version.

Use corn tortillas for a gluten-free alternative, but warm them first to make folding easier.

Add extra vegetables like corn or zucchini for more texture and nutrition.

Fresh lime juice squeezed over the top just before serving brightens the flavors.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the beef mixture in advance and store it refrigerated for up to 24 hours. Assemble and bake the enchiladas just before serving to keep the tortillas crisp.

Can I freeze leftover enchiladas?

It’s best to freeze the beef mixture before assembling. Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating and assembling with fresh tortillas and cheese.