Beef and Bean Enchiladas in Tomato-Chili Sauce Recipe
These enchiladas are hearty tortilla rolls filled with beef and beans, baked in a fragrant chili tomato sauce and topped with melted cheese. In Mexico, dishes like this often appear at family weekend lunches, when there’s time to linger at the table. The flavor is a bit like a cross between lasagna and a pasta bake, only with corn tortillas instead of pasta and a bolder, spicier character.
A comforting, crowd-pleasing Mexican-style bake that combines juicy spiced beef, creamy beans and a rich tomato-chili sauce, all wrapped in soft tortillas and topped with melted cheese. It’s easy to share, great for feeding a group and feels like a weekend treat without being technically difficult.
Chef's tips
Warm the tortillas just before rolling – if they’re cold, they crack easily. Taste the sauce and filling before baking and adjust the salt, pepper and chili to your liking; the flavors mellow slightly in the oven. If your sauce seems very thick, add a splash of stock or water so the enchiladas stay moist while baking.
How to serve
Serve the enchiladas with a fresh green salad, lime wedges and extra sour cream on the side. You can also add guacamole, tomato salsa or pickled jalapeños for more texture and heat. For a fuller meal, accompany them with Mexican-style rice or simple buttered corn.
Ingredients
- tortilla kukurydziana - 8 szt
- wołowina mielona - 400 g
- fasola czerwona - 240 g
- cebula - 1 szt
- czosnek - 3 ząbki
- pomidory krojone - 400 g
- bulion drobiowy - 150 ml
- papryka chili - 1 szt
- kumin mielony - 1 łyżeczka
- papryka słodka - 1 łyżeczka
- ser żółty - 150 g
- śmietana kwaśna - 100 g
- olej roślinny - 2 łyżki
- kolendra - 2 łyżki
- sól
- pieprz czarny
Preparation
- Peel the onion and dice it finely, mince the garlic, cut the chili pepper in half, remove the seeds (for a milder version, if you like) and chop it finely.
- Heat 1 tablespoon of oil in a large pan over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and chili and fry for about 1 more minute, until they become very fragrant but not browned.
- Add the ground meat, break it up with a spatula and fry for 6–8 minutes, until it turns completely brown with no raw bits remaining.
- Sprinkle in the cumin and sweet paprika, season with salt and pepper, stir and fry for 1 more minute.
- Add the drained and rinsed beans, stir and cook for 2 minutes, then remove the pan from the heat.
- In a separate pot, add 1 tablespoon of oil and heat over medium. Pour in the canned tomatoes and the stock. Bring to a gentle simmer.
- Cook the sauce uncovered for 10–12 minutes, stirring every few minutes, until it thickens slightly. Season with salt and pepper to taste.
- Preheat the oven to 190°C (top and bottom heat). Spread a thin layer of the tomato sauce over the bottom of a baking dish.
- Lightly warm the tortillas in a dry pan for 10–15 seconds on each side, until they become flexible and won’t crack when rolled.
- Place a portion of the meat and bean filling on each tortilla, roll it up and arrange in the baking dish seam-side down.
- Pour the remaining tomato sauce over the rolls and sprinkle evenly with the grated cheese.
- Place the dish in the oven and bake for 15–18 minutes, until the cheese is fully melted and lightly browned at the edges.
- Remove from the oven and let rest for 5 minutes, then serve with a dollop of sour cream and chopped fresh cilantro.
Storage
Przechowuj w lodówce w szczelnym pojemniku, podgrzewaj pod przykryciem w piekarniku lub na patelni z odrobiną wody. Do mrożenia najlepiej zapiec bez śmietany, a śmietanę dodać dopiero po rozmrożeniu i podgrzaniu.
