Beef Enchiladas

recipetineats.com

Amber Cavasoz

subheading: SPICE MIX:

2 tsp each onion & garlic powder (Note 1)

2 tbsp each cumin powder, paprika and dried oregano

1 to 2 tsp cayenne pepper (optional, spiciness)

subheading: ENCHILADA SAUCE:

4 tbsp olive oil

6 tbsp flour , plain/all purpose

4 cups ( 1000ml) chicken stock / broth , low sodium

3 cups ( 750 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts) (Note 2)

0.5 tsp each salt and pepper

subheading: BEEF:

2 tbsp olive oil

4 garlic cloves , minced

2 onion , finely chopped (~1 cup)

2 lb / 1000g ground beef (mince)

800g / 28oz refried beans (1 can, I use Old El Paso)

800g / 28oz black beans, drained (1 can, Note 3)

subheading: ENCHILADAS:

16 tortillas (or burrito wraps)

3 cups ( 300g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)

Cilantro/coriander leaves , roughly chopped (optional garnish)

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