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 x 15 cm (6 inch) flour tortillas, sliced in half

150 g cheddar or tasty cheese, shredded

150 g sour cream

1 avocado, diced

½ red onion, diced

15 g finely chopped coriander (cilantro) leaves

Instructions

Step 1: Heat the olive oil in a large, deep ovenproof pan over medium heat.

Step 2: Add the diced brown onion and cook, stirring, for 1–2 minutes until softened.

Step 3: Add the minced beef and cook for 4–5 minutes until browned, breaking it up as it cooks.

Step 4: Stir in the diced capsicum, minced garlic, sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, and sea salt. Cook for 2 minutes or until fragrant.

Step 5: Add the black beans if using, then pour in the tomato passata, water, and apple cider vinegar. Let the mixture simmer for 2–3 minutes.

Step 6: Preheat your oven grill (broiler) to high.

Step 7: Remove the pan from heat. Using tongs, fold and push tortilla halves into the beef mixture, allowing some pieces to stick out.

Step 8: Sprinkle the shredded cheese evenly over the top. Place the pan under the grill and bake for 6–8 minutes, until the cheese is browned and crisp. Watch carefully to avoid burning.

Step 9: Serve hot, topped with sour cream, diced avocado, red onion, and fresh coriander leaves.

Tips & Variations

For a spicier kick, add a diced jalapeño or a pinch of chili flakes with the spices.

You can swap beef for shredded chicken or turkey for a different protein option.

Use corn tortillas for a gluten-free alternative but handle them gently as they can be more fragile.

Add a handful of corn kernels or chopped zucchini to boost the vegetable content.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the beef mixture in advance and refrigerate it. Assemble and bake the enchiladas just before serving to keep the tortillas from getting soggy.

What can I use instead of tomato passata?

If you don’t have passata, smooth canned crushed tomatoes or blended fresh tomatoes make a good substitute. Adjust seasoning as needed to balance acidity.