Enchiladas Recipe NZ: Beef, Bean and Cheese Bake

These enchiladas are a Mexican-inspired oven-baked meal: tortillas are rolled around a savoury beef and bean filling, covered with a quick tomato-chilli sauce and baked with cheese. This version uses ingredients readily found in New Zealand supermarkets, with a mild, adjustable sauce and either corn or flour tortillas; enchiladas vary widely by region and household.

Ingredients

2 tablespoons olive oil (30 ml), divided
1 medium brown onion, finely diced (about 1 cup or 150 g), divided
2 garlic cloves, finely chopped (about 2 teaspoons or 6 g), divided
2 tablespoons plain flour (16 g)
2 tablespoons tomato paste (32 g)
1½ cups tomato passata (360 ml)
½ cup beef or vegetable stock (120 ml)
1 tablespoon mild chilli powder (8 g); use a Mexican-style blend if available
2 teaspoons ground cumin (4 g), divided
1 teaspoon smoked paprika (2 g)
½ teaspoon dried oregano (0.5 g)
½ teaspoon sugar (2 g)
¾ teaspoon fine salt (4 g), plus more to taste
¼ teaspoon ground black pepper (0.5 g)
1 pound lean beef mince (450 g)
1 can black beans, drained and rinsed (15 ounces or 425 g; about 1½ cups or 255 g drained)
8 medium tortillas, about 8 inches (20 cm) across; corn or flour
2 cups grated cheddar or tasty cheese (about 200 g)
½ cup sour cream for serving (120 g), optional
1 lime, cut into wedges (about 2 tablespoons or 30 ml juice), optional
½ cup chopped coriander (about 15 g), optional

Instructions

Heat the oven to 200°C (400°F). Finely dice the onion and chop the garlic, keeping about half of each aside for the beef filling. Measure out the sauce ingredients and grate the cheese if it is not already grated. Set an ovenproof dish, roughly 23 by 33 cm (9 by 13 inches), nearby.
Make the sauce. Warm 1 tablespoon of the oil in a medium saucepan over medium heat. Add half the onion and half the garlic and cook for 2 to 3 minutes, stirring, until softened but not browned. Stir in the flour, tomato paste, 1 teaspoon cumin, chilli powder, paprika and oregano. Cook for about 30 seconds, stirring so the flour is coated and the spices smell fragrant. Gradually whisk in the passata and stock to keep lumps from forming. Add the sugar, ¼ teaspoon salt and black pepper. Simmer gently for 7 to 8 minutes, stirring occasionally, until slightly thickened. Take the pan off the heat. The sauce should pour easily; stir in a splash of water if it has become too thick.
Cook the filling. Heat the remaining tablespoon of oil in a large frying pan over medium-high heat. Add the remaining onion and cook for 2 minutes, then add the remaining garlic and cumin and stir for 30 seconds. Add the beef mince and break it into small pieces with a wooden spoon. Cook for 8 to 10 minutes, stirring, until no pink remains. Check the thickest portion with a food thermometer: USDA FSIS recommends that ground meat reaches a safe minimum internal temperature of 160°F (71°C). Stir in the drained beans and ½ cup (120 ml) of the sauce. Taste and season with the remaining salt, or add a little more if needed.
Spread a thin layer of sauce over the bottom of the baking dish. Warm the tortillas briefly so they bend without cracking: wrap them in a clean, slightly damp tea towel and microwave for 20 to 30 seconds, or heat them one at a time in a dry pan. Spoon about ½ cup (120 ml) filling down the centre of each tortilla. Roll it up snugly and place it seam-side down in the dish. Pack the rolls close together. Pour the remaining sauce over them, spreading it to the edges, and scatter the grated cheese evenly on top.
Bake uncovered for 20 minutes, until the sauce bubbles around the sides and the cheese is melted with golden patches. If the cheese is browning too quickly, loosely cover the dish with foil for the last few minutes. Rest the enchiladas for 5 minutes before serving so the filling settles and the rolls are easier to lift. Serve with lime wedges, coriander and sour cream if you like.

Tips

Keep the tortillas pliable. Corn tortillas have a distinctive corn flavour and are common in Mexican cooking, but they can split if rolled cold or dry. Warm them just before filling, and handle them gently. Flour tortillas are usually more flexible and are an easy supermarket option in New Zealand; they make a softer, less corn-forward bake. If using small tortillas, you may need 10 to 12 and a little extra filling space in the dish.
Adjust the chilli to your powder. Chilli powder blends differ in heat and seasoning. Start with 1 tablespoon for a mild-to-medium sauce, or use 1 to 2 teaspoons if your powder is particularly hot. If Mexican-style chilli powder is hard to find, combine mild ground chilli with the listed cumin, paprika and oregano. Plain ground cayenne is much hotter and is not a one-for-one substitute.
Make a smooth sauce. Whisk the liquid in gradually after the flour and tomato paste, scraping the corners of the saucepan. A few small lumps will generally smooth out as it simmers, but whisking as you pour prevents most of them. Keep the sauce loose enough to coat the rolls; a very thick sauce can leave the tortillas dry around the edges.
Do not overfill or bake too long. A modest line of filling makes each tortilla easier to roll and helps prevent the filling escaping into the dish. Bake just until bubbling and the cheese has melted. Longer baking can dry out the edges, especially with corn tortillas. If assembling in advance, keep the sauce and filling generous and cover the dish before refrigerating.

Serving Suggestions

Serve the enchiladas hot, straight from the baking dish, with a simple green salad or shredded lettuce to balance the rich sauce and cheese. Lime wedges are useful at the table: a squeeze of fresh juice brightens the tomato and chilli flavours without making the whole dish sharper. Add chopped coriander, sliced spring onion, diced avocado or a spoonful of sour cream according to preference.

For a more substantial meal, offer rice, corn, or a crunchy cabbage slaw alongside. The recipe already contains beef, beans and tortillas, so keep sides straightforward rather than making every accompaniment heavy. If serving a group, put toppings in separate bowls so people can choose their own. The sauce is mild when made with a mild blend, making extra chilli flakes or hot sauce an easy optional addition for those who want more heat.

Variations

Chicken: Replace the beef with 450 g (1 pound) boneless, skinless chicken thighs, cut into small pieces. Brown them in the pan, then cook until the thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry, before stirring in the beans. Thighs stay juicy and are less likely to dry out than chicken breast. You can also use 3 cups (about 400 g) cooked shredded chicken; warm it thoroughly in the filling rather than cooking it from raw.

Vegetarian: Leave out the beef and use two drained cans of black beans or a combination of beans and 1½ cups (about 225 g) corn kernels. Add a diced capsicum with the onion, and use vegetable stock. For a more substantial texture, stir in 1 cup (about 150 g) finely chopped mushrooms, cooking until their released liquid has evaporated. Check that the chilli powder and stock are suitable for your needs.

Different cheese or tortillas: Cheddar and New Zealand tasty cheese melt well and are convenient substitutes for Mexican cheeses that may not be easy to source locally. They give a stronger, sharper flavour than a mild melting cheese. A mix of cheddar and mozzarella gives a stretchy topping. Corn tortillas keep the dish more corn-forward; flour tortillas are softer and more forgiving to roll. Use whichever is available and appealing.

More vegetables or heat: Add a finely diced capsicum to the beef with the onion, or fold a handful of baby spinach through the hot filling just before rolling. For more heat, add a finely chopped jalapeño with the garlic or pass sliced fresh chilli at the table. Avoid adding a large amount of watery vegetables without cooking them down first, as excess moisture can thin the filling and make the finished enchiladas harder to serve neatly.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Store them covered in an airtight container, or cover the baking dish well, and use within 3 to 4 days. The tortillas will soften as they sit in the sauce, but the flavour remains good. If you expect leftovers, keep fresh toppings such as sour cream, coriander and avocado separate and add them after reheating.

For the oven, put portions in an ovenproof dish, add a spoonful of water or extra sauce if the edges look dry, and cover with foil. Heat at 180°C (350°F) until steaming throughout; check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. A single portion can be microwaved in a covered microwave-safe dish, turning or rearranging it halfway through and checking the centre reaches 165°F (74°C). Heating time varies with portion size and microwave strength.

To freeze, cool the enchiladas promptly, portion them into freezer-safe containers and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat as above. You can also freeze the assembled, unbaked dish, tightly wrapped, for up to 2 months; thaw it in the refrigerator before baking, and allow extra time in the oven until hot in the centre. Do not leave cooked enchiladas at room temperature for more than 2 hours.

Frequently Asked Questions

Are enchiladas spicy? They can be, but this recipe is adjustable. A mild chilli powder gives the sauce warmth and flavour without making it very hot. Chilli blends vary, so check the label and begin with less if you are unsure. Serve hot sauce or sliced chilli on the side rather than increasing the heat for everyone.

Can I make the enchiladas ahead? Yes. Prepare the sauce and filling up to a day ahead, cool them, and refrigerate separately. Warm the tortillas, assemble the dish and bake when ready. Alternatively, assemble it several hours ahead and refrigerate covered; add about 5 to 10 minutes to the baking time if it is going into the oven cold, and check that the centre is piping hot.

Can I use flour tortillas instead of corn? Yes. Flour tortillas are widely available in New Zealand and are generally easier to roll without cracking. They produce a softer, more tender texture and less pronounced corn flavour. Warm either type before filling, and do not soak the tortillas in sauce before rolling; the sauce goes over the top in the baking dish.

What can I use instead of beef mince? Chicken, turkey mince, pork mince or extra beans can work. Cook any raw ground meat thoroughly and check it with a food thermometer; USDA FSIS advises 160°F (71°C) for ground meat, while poultry must reach 165°F (74°C). For a meat-free option, use extra beans and vegetables, and choose vegetable stock.

Why are my enchiladas soggy? They may have been overfilled with sauce, packed with vegetables that released water, or baked for too long. Keep the filling fairly thick, cook watery vegetables until their moisture evaporates, and use only enough sauce to coat the rolls generously. A small amount of softening is normal because the tortillas absorb sauce during baking.

Can I make the sauce without flour? Yes. Leave out the flour and simmer the sauce for a few extra minutes to reduce it until it lightly coats a spoon. It will be a little less creamy and may be thinner, but it works well over the enchiladas. For a gluten-free version, also check that the stock and chilli powder are labelled gluten-free, and choose suitable tortillas.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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