Beef Enchiladas

The ultimate comfort food and great for meal prep!

INGREDIENTS

• 12 Farrah taco tortillas, small

• 80g edam cheese, grated

• 1/2 cup fresh coriander, diced

• 4 cups of bagged slaw, or make a basic salad (tomato, lettuce, cucumber, etc.)

Spice Mix:

• 1 tsp of each garlic powder and onion powder

• 1 Tbsp of each oregano and paprika

• 1/2 tsp cayenne pepper

Sauce:

• 1 Tbsp olive oil

• 1 1/2 Tbsp flour

• 3/4 cup of low salt chicken stock

• 350g passata

• Salt and pepper, to taste

Beef Mix:

• 1/2 Tbsp olive oil

• 1/2 onion, roughly chopped

• 1 capsicum, roughly chopped

• 300g lean beef mince

• 1/2 tin Old El Paso refried beans (220g)

• 1/2 tin black beans, drained and rinsed (110g)

METHOD

1. Preheat oven to 180 degrees.

2. Prepare the spice mix by combining, garlic powder, onion powder, oregano, paprika, and cayenne pepper. Set aside.

3. Make the sauce by heating the olive oil in a pan over medium heat. Stir in the flour to form a roux. Cook for 1-2 minutes, constantly stirring, until it’s golden.

4. Gradually whisk in 1/3 of the stock, making sure to create a smooth paste. Once the paste is smooth, add the rest of the stock in two additions, whisking well after each. Add the passata and half of the spice mix. Bring to a simmer and cook for 3-4 minutes until slightly thickened. Season generously with salt and pepper. Set aside.

5. In a separate pan, over a medium heat, heat the olive oil for the beef mix. Add the onion and capsicum, cooking until softened (about 4-5 minutes). Add the remaining spice mix and cook for another minute until fragrant.

6. Add the beef and cook, breaking it up with a spoon, until browned and cooked through. Once the beef is browned, add the refried beans, black beans, and 1/4 of the sauce you made earlier. Stir well to combine, and cook for 2-3 minutes to heat through.

7. To assemble, smear a bit of sauce on the bottom of a baking dish.

8. Place a generous portion of the beef-bean mixture along the lower third of each tortilla. Roll up the tortillas tightly and arrange them seam-side down in the baking dish. Repeat with the remaining tortillas.

9. Pour the remaining sauce over the enchiladas, cover. Sprinkle evenly with cheese.

10. Cover the dish with aluminum foil and bake for 15-20 minutes until bubbly. Remove the foil and bake for an additional 10 minutes or until the cheese is golden and slightly crispy. Sprinkle with coriander and serve with a side salad.

Serves 4

Nutritional Information: per serving

Calories: 576kcal

Protein: 36g

Fat: 21g

Carbohydrate: 55g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE