Homemade Beef Enchiladas

Enchiladas are a classic Mexican dish, which is prepared in many different variants depending on the region. Tortilla wraps are usually filled with meat, covered with a sauce and baked in the oven.

In today’s post, I show you a Tex-Mex version with a filling of minced meat, black beans and corn. I wish you lots of fun cooking 😉




Cooked/Baked today: Beef Enchiladas with Black Beans & Corn
Difficulty: Medium
Preparation Time: 1 hour & 30 minutes
Category: Main Dishes, Meat Dishes, Mexican Cuisine, Hearty Meals
Our Recipe rating:

Ingredients for 6 servings:

…for the flour tortillas:

• 375 grams flour
• 185 milliliters water
• 35 milliliters oil
• 1 level teaspoon salt

…for the minced beef filling:

• 500 grams minced beef
• 1 cabn corn
• 1 can black beans
• 1 can chopped tomatoes
• 1 onion
• 1 – 2 clove(s) garlic
• A teaspoon each cumin, ground coriander, paprika powder (noble sweet) 6 oregano
• Salt & pepper
• Oil for frying

…for the enchilada sauce:

• 250 milliliters vegetable stock
• 250 milliliters sieved tomatoes
• 40 grams butter
• 40 grams flour
• ½ a teaspoon each onion & garlic powder
• ¼ teaspoon cayenne pepper
• Salt & pepper

…more ingredients:

• 200 grams grated cheese
• Fresh cilantro for garnishing

Required kitchen gadgets, helper & preparations:

• Mixing bowl
• Kitchen machine or mixer
• Rolling pin
• Large pan to bake the flour tortillas
• Plate to stack the flour tortillas
• Damp kitchen towel to cover the flour tortillas
• Large pan for the minced beef filling
• Spatula
• Small pot or saucepan for the enchilada sauce
• Whisk
• Suitable baking dish (in this recipe: 40 x 32cm)

Instructions:




…for the flour tortillas:

Add 375 grams of flour, 185 milliliters of water, 35 milliliters of oil & a level teaspoon of salt to a mixing bowl & knead together all ingredients with your hands or a kitchen machine for 4-5 minutesuntil a smooth dough.

Use a knife to cut the dough into 6 equal sized pieces and shape each piece of dough into a ball. Next, lightly flour the worktop & roll out the dough pieces one by one with a rolling pin until thin and flat to the size of a plate.

In the meantime, heat up a large pan without adding oil or fat & as soon as the pan is hot, bake the tortillas one after the other at medium to high heat for 1 minute each side. If there are small bubbles on the top, the tortilla wrap can be turned over once and baked on the other side until done.




Stack the finished tortilla wraps on a plate and leave to cool with a damp kitchen towel. The damp kitchen towel keeps the wraps soft and makes them easier to roll up later.

…for the minced beef filling:

Peel an onion and cut into thin strips. Also peel off 1 – 2 clove(s) garlic and finely chop. Pour off corn and black beans over a pasta strainer and rinse thoroughly, then allow to drain. Afterwards heat up a large pan adding a dash of oil and sweat onions and garlic for 1-2 minutes over medium heat until glassy, stirring occasionally.

Next, increase the heat slightly, add the minced meat & sauté for 4 – 5 minutes until crumbly, turning occasionally. Season the mixture with 1 teaspoon each cumin, ground coriander, paprika powder (noble sweet) & oregano, also add corn, black beans and 1 can of chopped tomatoes.




Stir in all ingredients & warm up briefly (about 1 minute). Finally, season the minced meat filling with salt & pepper, then remove from heat and set aside until serving.

…for the enchilada sauce:

Heat up a small pot adding 40 grams of butter & as soon as the butter is completely melted & starts foaming add 40 grams of flour. Stir together flour and butter well using a whisk and sauté for about 1 minute over medium heat, stirring constantly.

Next, pour in 250 milliliters of vegetable stock, stir in until lump-free & heat up while constantly stirring the sauce. As soon as the sauce thickens add 250 milliliters of sieved tomatoes, ½ teaspoon each garlic & onion powder & ¼ teaspoon cayenne pepper.

Stir everything together and then bring the sauce to a simmer. Simmer the sauce for 2 – 3 minutes stirring constantly, then remove from heat and season with salt & pepper to taste.




…for the enchiladas:

Preheat the oven to 200°C (top/bottom heat) in time & spread the bottom of a baking dish with 3 – 4 tablespoons of enchilada sauce. Next, spread the tortilla wraps one at a time with 1 – 2 tablespoons of the enchilada sauce, then top it with a decent portion of minced meat filling and finally sprinkle with some grated cheese.

Then roll up the tortilla wraps tightly and place them next to each other in the prepared casserole dish. Finally, evenly spread the remaining enchilada sauce onto the wraps and top with the remaining grated cheese.

Bake the enchiladas in the preheated oven for about 20 – 25 minutes at 200°C (top/bottom heat) & as soon as the cheese is melted, get the baking dish yout of the oven and dish up.

Garnish the enchiladas with some chopped coriander & serve. I wish you lots of fun cooking 😉

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):