What you need

These easy beef enchiladas wrap warmly spiced beef, beans, and cheese in soft tortillas, then bake under smoky red sauce until bubbling. They are a freezer-friendly family dinner with plenty of fresh toppings.

For the filling:

1 tbsp olive oil
1 onion, diced
500g lean beef mince
2 garlic cloves, minced
2 tsp chilli powder
1 tsp ground cumin
1 x 400g can black beans, rinsed
100g grated cheddar
Salt and pepper

To assemble:

8 small flour or corn tortillas
500ml enchilada sauce
150g grated cheddar or Monterey Jack
Sour cream, coriander, avocado, and lime to serve

Recipe Steps

Heat oven to 190°C / 375°F. Cook onion in oil for 3 minutes, then add beef and brown thoroughly.
Stir in garlic, chilli powder, cumin, beans, salt, and pepper. Cook 2 minutes, then cool slightly.
Spread a little enchilada sauce in a baking dish. Fill tortillas with beef mixture and cheese, roll, and place seam-side down.
Pour over remaining sauce and scatter with cheese. Cover and bake 20 minutes, then uncover for 8–10 minutes until bubbling.
Rest 5 minutes and serve with sour cream, coriander, avocado, and lime.

Tips & Variations

Warm tortillas briefly so they roll without cracking.
Add roasted corn or chopped peppers to the filling.
Freeze assembled enchiladas without the final cheese; thaw overnight and bake until hot.

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Easy Beef Enchiladas