A twist on the classic enchilada
When you feel like a taste of Mexico but done in one pan; easy beef and black bean one-pan enchilada
PREP TIME: 10 mins
COOKING TIME: 20 mins
IDEAL FOR: Mexican-style, family, easy meal, midweek meal
Easy beef and black bean one-pan enchilada
This is a proper cheat on enchiladas.
And I love a little cheat here and there.
It’s not that enchiladas are tricky but sometimes, there is a little extra to do with the tortillas.
And sometimes, I never have enough tortillas to go around.
Which makes this dish perfect.
It’s a one-tray enchilada that all the family and friends can get stuck into and feel deeply satisfied.
The key… add the tortillas to the mix and let them get nice and covered in the enchilada sauce and gooey with the cheese.
Then I add some crispy tacos or nachos to give it crunch in the top.
What better way to pull together a midweek meal in 30 mins.
Which is why I tried the Ambitious Kitchens twist.
And if you want another delicious enchilada dish, visit here.
- 1 tablespoon olive oil or avocado oil
- 300 g grass-fed minced beef
- salt and pepper, to season
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp chilli powder
- 1/2 jalapeno, diced (and seeded if you want less spice)
- 1 tsp cumin
- 1 tinned black beans, drained and rinsed
- 8 yellow corn tortillas, cut into thick strips
- 425 g or a tin of red enchilada sauce (see below for a homemade sauce)
- 1 cup shredded cheese (whatever you prefer), divided
- Coriander and greek yogurt, for serving
- Tacos or nachos (optional)
- Add olive oil to a large oven-proof skillet and place over medium heat. Then add onions, garlic, and jalapeno and cook 3-5 minutes until onions become translucent and garlic is fragrant. Add the beef, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally.
- Next, add the black beans, corn tortilla pieces, and the can of enchilada sauce (or easy homemade sauce, below) and stir to combine.
- Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes.
- Turn on your oven grill to high. Add some nachos or tacos (optional). Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under the grill for 3-5 minutes until cheese melts.
- Remove from oven and serve immediately.
Homemade enchilada sauce
MAKES: 2 cups
PREP TIME: 3 mins
COOKING TIME: 7 mins
This is from Cookie and Kate and is a nice simple recipe.
- 3 tbsp olive oil
- 3 tbsp flour
- 1 tablespoon ground chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp salt, to taste
- Pinch of cinnamon
- 2 tbsp tomato paste
- 2 cups vegetable stock
- 1 tsp apple cider vinegar or white vinegar
- Freshly ground black pepper, to taste
- This sauce comes together quickly once you get started, so measure the dry ingredients into a small bowl and place it near the stove. Place the tomato paste and stock near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact.
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in colour, approx. 1 min. Whisk the tomato paste into the mixture, then slowly pour in the stock while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer – keep it at a gentle simmer.
- Cook, whisking often, for about 5 to 7 mins, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper.
- Add more salt, if necessary.