One-pan Cheesy Beef Enchiladas
Servings: 4
Calories: 950kcal
These One-pan Cheesy Beef Enchiladas are a comforting, family-friendly dinner that’s easy to make and packed with flavour. Just like the classic – but easier! Seasoned beef, capsicum (bell pepper) and black beans are cooked in a delicious rich sauce, before tortillas are folded through the sauce, topped with melty cheese, then baked until golden.
Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 500 g minced (ground) beef
- 1 red capsicum (bell pepper), diced
- 1 tbsp freshly minced garlic
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp sea salt flakes
- 400 g canned black beans, drained and rinsed (optional)
- 700 g tomato passata
- 125 ml water
- 2 tbsp apple cider vinegar
- 10 15 cm (6 inch) flour tortillas, sliced in half (see note 1)
- 150 g cheddar or tasty cheese, shredded
TO SERVE
- 150 g sour cream
- 1 avocado, diced
- ½ red onion, diced
- 15 g finely chopped coriander (cilantro) leaves
Instructions
- Cook the beef – Heat the oil in a large, deep ovenproof pan over medium heat.
- Add the brown onion and cook, stirring, for 1–2 minutes.
- Add the minced beef and cook for 4–5 minutes, or until browned, breaking up the beef as you go.
- Add the veggies – Add the capsicum, garlic, paprika, cumin, ground coriander, oregano, onion powder and salt. Cook, stirring, for 2 minutes or until fragrant.
- Add the black beans (if using) and stir them through, then add the passata, water and apple cider vinegar. Allow to simmer for 2–3 minutes.
- Finish under the grill (broiler) – Preheat the oven grill to high.
- Remove the pan from the heat. Using tongs, fold and push the tortilla halves into the beef mixture, allowing pieces to stick out of the sauce (see photo).
- Sprinkle the cheese over the top and place in the top half of the oven. Bake under the grill (broiler) for 6–8 minutes, until browned and crisp (keep a close eye so it doesn’t burn!).
- Serve – Serve topped with sour cream, avocado, red onion and coriander.
Notes
Note 1 – You can use corn tortillas to make this gluten-free. However, you’ll need to heat them in a pan first to ensure they’re soft enough. You can also use large tortillas, but cut them into strips instead of halves.
Make ahead
Refrigerate the beef enchilada mixture for up to 3 days, or freeze for up to 2 months. Thaw completely in the fridge overnight before using. Reheat the enchilada mixture in a pan or microwave before adding the tortillas and topping with cheese and baking.Leftovers
Leftovers can be stored in the fridge for up to 3 days. The tortillas will soften and take on a texture that is almost like pasta. Although you lose the crisp topping, the leftovers are equally delicious. I like to remove the avocado and sour cream as best I can from the leftovers and store these separately (once reheated, these toppings can be returned to the enchiladas). The enchiladas are best reheated in the microwave. You can eat the leftovers as they are or over rice for a quick and easy lunch or dinner the next day.Nutrition Facts
One-pan Cheesy Beef Enchiladas
Amount per Serving
Calories
950
% Daily Value*
Fat
46
g
71
%
Saturated Fat
18
g
113
%
Trans Fat
0.4
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
17
g
Cholesterol
137
mg
46
%
Sodium
1928
mg
84
%
Potassium
2142
mg
61
%
Carbohydrates
85
g
28
%
Fiber
19
g
79
%
Sugar
16
g
18
%
Protein
54
g
108
%
Vitamin A
3286
IU
66
%
Vitamin C
70
mg
85
%
Calcium
543
mg
54
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
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