Description
This one-pan cheesy beef enchiladas recipe is a flavorful and comforting Mexican-inspired dish made with seasoned ground beef, vegetables, black beans, and passata, all baked under a crispy cheesy topping. It’s easy to prepare using a single ovenproof pan, making cleanup minimal and dinner time deliciously efficient.
Ingredients
Scale
Main 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
Toppings
- 150 g sour cream
- 1 avocado, diced
- ½ red onion, diced
- 15 g finely chopped coriander (cilantro) leaves
Instructions
- Cook the beef: Heat the olive oil in a large, deep ovenproof pan over medium heat. Once hot, add the diced brown onion and cook, stirring, for 1–2 minutes until soft and translucent.
- Brown the meat: Add the minced beef to the pan and cook for 4–5 minutes, stirring and breaking up the meat until it’s evenly browned.
- Add the vegetables and spices: Stir in the diced red capsicum, minced garlic, sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, and sea salt flakes. Cook for 2 minutes, stirring frequently until fragrant.
- Incorporate beans and sauce: Mix in the black beans if using, then pour in the tomato passata, water, and apple cider vinegar. Stir everything together and let it simmer gently for 2–3 minutes to meld the flavors.
- Prepare for baking: Preheat your oven grill (broiler) to high. Remove the pan from heat and using tongs, fold the halved flour tortillas and push them into the beef mixture, allowing some pieces to stick out of the sauce for texture.
- Add cheese and grill: Evenly sprinkle the shredded cheddar or tasty cheese over the top of the tortillas and beef mixture. Place the pan in the top half of the oven under the grill and bake for 6–8 minutes until the cheese is melted, browned, and crisp – watch closely to prevent burning.
- Serve: Remove from the oven and serve hot, topped with dollops of sour cream, diced avocado, diced red onion, and fresh chopped coriander for a fresh finish.
Notes
- Using an ovenproof pan means fewer dishes and easy transfer from stovetop to oven.
- If you prefer gluten-free, substitute the flour tortillas with corn tortillas or gluten-free wraps.
- The black beans are optional but add extra protein and fiber.
- Keep a close eye during grilling to avoid burning the cheese.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: one-pan, beef enchiladas, cheesy enchiladas, Mexican recipe, easy dinner, ground beef recipe, baked enchiladas
