Beef Enchiladas

Beef Enchiladas

This is a Tex-Mex dish consisting of corn tortillas filled with meat and vegetables, and baked with a tomato based sauce and cheese on top.

Ingredients: 12 servings

800 g
Olive oil
2 tablespoons
3 cloves
Cumin powder
1 tablespoon
Chili powder
1 tablespoon
a small amount
Canned tomatoes (425 g)
2 cans
1 1/2 cups
Canned black beans (425 g)
1 can
Corn tortillas
200 ~ 250 g


1. Heat 1 tablespoon of olive oil in a heavy pan, fry the beef seasoned with salt and pepper until browned. Set aside.
2. Add 1 tablespoon of olive oil in the same pan, add chopped onion and garlic, and fry.
3. When the onion becomes translucent, add cumin powder, chili powder and salt and fry for 2~3 minutes.
4. Add canned tomatoes and water. Put the beef back in the pan and cover with a lid. Simmer over low heat for 1.5~2 hours until the beef becomes very tender.
5. When the beef is tender, turn off the heat and take it out from the pan. Shred with your hands and put it into a bowl and add the canned black beans.
6. Pour enough sauce to cover the bottom of a heatproof container.
7. Microwave the tortillas, wrap around the filling (Step 5), then line in a heatproof container, placing the seam side down.
8. Pour plenty of sauce over the filled tortillas, top with cheese and bake for 20~25 minutes.

Story Behind this Recipe

You can eat enchiladas at Mexican restaurants. I thought it would be even tastier if I cooked it at home! So I gave it a go.