A delicious and hearty Mexican dish featuring beef, kidney beans, and mozzarella cheese wrapped in tortillas and baked to perfection.
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Heat a saucepan and add a little vegetable oil. Add the diced onion and sauté until golden brown.
Add the sliced chillies, garlic, and cumin. Sauté for another 2 minutes, then add the tinned tomatoes. Add salt and pepper to taste. Simmer on low heat until the sauce is cooked through, then blend the sauce with a stick blender until smooth.
Heat a pan and add a little vegetable oil. Add the beef strips, salt, and pepper to taste, and sauté until browned. Add the kidney beans and a cup of the blended sauce. Simmer for 5 minutes.
Preheat your oven to 200 degrees.
Heat a pan and add a little vegetable oil. Heat your wraps on low heat on both sides until pliable and easy to fold or roll.
Prepare an oven-proof casserole dish. Fill each wrap with the beef and bean mix, a little mozzarella cheese, and half of the coriander leaves, roughly shredded. Fold the wrap into a roll and place it into the casserole dish. Repeat until the dish is filled with rolled wraps.
Cover with the rest of the sauce and then the rest of the mozzarella cheese over the top.
Place the dish in the oven and bake until the cheese is golden brown.
Garnish with chopped coriander.
You can add other toppings like sliced jalapeños or sour cream before serving.
How do I make beef enchiladas from scratch?
To make beef enchiladas from scratch, start by sautéing diced onions in vegetable oil until golden brown. Add sliced green chillies, minced garlic, and ground cumin, then stir in chopped tinned tomatoes and season with salt and pepper. Simmer the sauce until cooked through and blend until smooth. Sauté thin strips of beef in a separate pan, then mix in kidney beans and some of the sauce. Fill tortilla wraps with the beef mixture, top with mozzarella cheese, roll them up, and place in a casserole dish. Cover with the remaining sauce and cheese, then bake until golden brown.
Can I make beef enchiladas gluten-free?
Yes, you can make beef enchiladas gluten-free by using gluten-free tortilla wraps instead of regular ones. Additionally, ensure that all other ingredients, such as the tinned tomatoes and spices, are certified gluten-free. This way, you can enjoy a delicious and hearty meal without gluten.
What can I substitute for beef in enchiladas?
If you're looking for a substitute for beef in enchiladas, you can use shredded chicken, turkey, or even a plant-based protein like lentils or black beans for a vegetarian option. Just ensure to adjust the cooking time accordingly, especially if using pre-cooked proteins.
How should I store leftover beef enchiladas?
To store leftover beef enchiladas, allow them to cool completely, then cover the casserole dish with plastic wrap or transfer them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing them; just make sure to wrap them tightly in foil or freezer-safe containers to prevent freezer burn.
What side dishes pair well with beef enchiladas?
Beef enchiladas pair wonderfully with a variety of side dishes. Consider serving them with Mexican rice, refried beans, or a fresh salad with avocado and lime dressing. You can also add some guacamole or sour cream on the side for extra flavor.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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