Prep: 10 Minutes

Cook: 35 Minutes

Total: 45 Minutes

Ingredients

Spice Mix

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

Enchilada Sauce

• 2 tbsp olive oil
• 3 tbsp flour , plain/all purpose
• 2 cups (500ml) chicken stock / broth , low sodium
• 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) canned tomato sauce (eg Hunts) 
• 1/4 tsp each salt and pepper

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)
• 400g / 14oz black beans, drained (1 can)

Enchiladas

• 8 tortillas (or burrito wraps)
• 1.5 cups (150g) grated melting cheese, or more 
• Cilantro/coriander leaves , roughly chopped (optional garnish)

Instructions

1. Mix together Spice Mix ingredients. Set aside.

2. Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.

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

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

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 (see video). Remove from stove.

6. Preheat oven to 180C/350F.

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

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.

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

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

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.

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