Description
A deliciously easy one-pan cheesy beef enchiladas recipe featuring a flavorful spiced beef and black bean filling simmered in tomato passata, layered with flour tortillas, melted cheddar cheese, and topped with fresh sour cream, avocado, red onion, and coriander. Perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
Scale
Main 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
Tortillas and Cheese
- 10 x 15 cm (6 inch) flour tortillas, sliced in half
- 1½ cups (150 g) cheddar or tasty cheese, shredded
Toppings
- 150 g (5½ oz) sour cream
- 1 avocado, diced
- ½ red onion, diced
- ¼ cup (15 g) finely chopped coriander (cilantro) leaves
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large, deep ovenproof pan over medium heat to prepare for sautéing the vegetables and beef.
- Sauté onion: Add the diced brown onion to the pan and cook while stirring for 1 to 2 minutes until softened.
- Cook beef: Add the minced beef to the pan and cook for 4 to 5 minutes, breaking it up as it browns evenly.
- Add spices and capsicum: Stir in the diced red capsicum, minced garlic, sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, and sea salt flakes. Cook for 2 minutes until fragrant.
- Add beans and liquids: Stir in the drained black beans if using, then add the tomato passata, water, and apple cider vinegar. Let the mixture simmer gently for 2 to 3 minutes to blend flavors.
- Preheat grill: While the mixture simmers, preheat your oven grill (broiler) to high to prepare for finishing the dish.
- Arrange tortillas: Remove the pan from heat. Using tongs, fold and push the half tortillas into the beef mixture, letting pieces stick out above the sauce to create layers.
- Add cheese and bake: Sprinkle the shredded cheddar cheese evenly over the top. Place the pan under the grill for 6 to 8 minutes until the cheese is browned and crisp, watching carefully to avoid burning.
- Serve with toppings: Remove from oven and serve immediately, topped with sour cream, diced avocado, diced red onion, and chopped coriander leaves for fresh flavor.
Notes
- Black beans in this recipe are optional; they add texture and protein but can be omitted for a simpler meat-only version.
- Slicing the tortillas in half and partially submerging them allows for excellent layering and absorption of the sauce.
- Keep a close eye on the cheese while under the grill as it can burn quickly.
- This dish can be made spicier by adding chili powder or fresh chilies if desired.
- Using an ovenproof pan means you can cook the entire recipe from stovetop to oven in the same vessel, reducing cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: beef enchiladas, cheesy enchiladas, one-pan dinner, Mexican dinner, ground beef recipes, easy enchiladas, tomato passata, black beans, weeknight meals
