Beef enchiladas

To make ahead, roll up enchiladas and place in casserole dish (can smear with sauce underneath). Keep sauce separate and top just before baking.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the spice mix ingredients and set aside

Step 2

Heat oil in large saucepan on medium heat. Add flour and mix so it combines into a paste. Cook for 1 minute, stirring constantly.

Step 3

Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.

Step 4

Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk


Step 5

Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove.


Step 6

Preheat oven to 180C

Step 7

Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.

Step 8

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.

Step 9

Add black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix and cook for 2 minutes then remove from stove.

Step 10

Smear a bit of Sauce on the bottom of a baking dish (stops sliding).


Step 11

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.

Step 12

Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered then 10 minutes uncovered. Serve hot!