Chef Dez’s Beef & Black Bean Enchiladas 

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chef dezs beef and black bean enchiladas

This combination of beef and black beans are incredibly tasty in this enchilada recipe. 

A great taste of Mexican cooking right in your own kitchen! The enchiladas make a very showy display at the table and are very easy to make. Your whole family will be impressed!

Ingredients

1.5 pounds (680g) lean ground beef
1 cup small diced onion
6 to 8 garlic cloves, minced
2 tbsp Mexican chilli powder
1 tbsp dried oregano
1 tbsp dried ground cumin
2 tsp salt
½ tsp pepper
3 tbsp canned green chillies

2 tbsp dark brown sugar
2 cups canned crushed tomatoes, divided
1 – 398ml can black beans, rinsed & drained
6 large soft flour tortillas
340g old cheddar, grated

Sour cream
Sliced canned black olives, drained
Small diced fresh tomatoes
Green onions, sliced

Method
  1. Preheat oven to 350˚ and grease a 9×13 pan.
  2. Brown the beef in a large frying pan over medium to medium-high heat.
  3. Add the diced onion, garlic, chilli powder, oregano, cumin, salt, pepper, green chillies, brown sugar and 1 cup of the crushed tomatoes. Stir to combine and cook for approximately 2 to 3 minutes, over medium heat, until the onions are softened.
  4. Remove 1 cup of this cooked meat sauce and in a small bowl mix it with the second cup of crushed tomatoes. Spread 1 cup of this mix onto the bottom of the prepared 9×13 pan.
  5. Stir the black beans into the remaining meat sauce in the pan and remove from the heat.
  6. Set out the 6 tortillas on the counter and equally spoon all the meat/bean mixture onto them. Roll up each tortilla and place them in the pan (seam side down) one at a time, until all 6 are in the pan.
  7. Spread the remaining reserved meat/tomato mixture down the centre on the enchiladas and top evenly with the grated cheese.
  8. Bake for 30 minutes until hot and the cheese has melted/browned.
  9. Top with sour cream, black olives, tomatoes and green onions, either while still in the pan or individually.

Makes 6 Portions

Recipe created by Chef Dez