Cheesy beef and beans enchiladas with a homemade enchilada sauce. It’s comfort food filled with melting cheese, soft tortillas, bold flavors of chili, cumin and garlic, and topped with fresh sour cream and cilantro. It doesn’t get much better than that!
So Cinco de Mayo is coming up, as I’m sure you’ve noticed by the massive amounts of Mexican food popping up on Pinterest. Cinco de Mayo is actually the celebration of the Mexican army’s unlikely victory of the French Empire at the Battle of Puebla in 1862, on you guessed it… May 5th. Thanks Google. Many thinks it’s Mexico’s Independence Day, but it is not. Anyhow, let’s talk Mexican food.
If I had to choose only one cuisine to eat from for the rest of my life, Mexican miight be on top. Although it’s pretty hard letting go of Norwegian Christmas dinners, but all in all Mexican is just so yummy, comforting and versatile!
Cheesy Beef and Beans Enchiladas with Homemade Enchilada Sauce
The story of the enchilada sauce
Soo.. this enchilada sauce recipe is adapted from Gimme Some Oven, but I had to make some adjustments. As mild chilis are impossible to track down here in Norway, I used regular chili powder the first time I made it. I cried my eyes out and burned my insides. It was just so, so spicy. But nevertheless, it tasted amazing! So I didn’t want to let the recipe go, so I just made a few alterations.
Second time I made it I halved the chili amount, still too spicy. Then I reduced it further, added more paprika, mm just about right. It’s something about the flour thickening that’s so comforting. I loved it, so now I have definitely found the perfect enchilada sauce if all you have is spicy chilis.
It’s actually really simple. Just heat oil in a small saucepan over medium-high heat. Add flour and whisk together. Add in the remaining seasonings. Gradually pour in the stock, whisking constantly to remove any flour lumps. Reduce heat and let it simmer for 10-15 minutes, until it’s slightly thickened.
The Enchilada Meat
Enchiladas can be filled with whatever you please really, it’s very tasty with chicken and salsa verde too, or just beans, or like this one, minced beef and beans enchiladas.
Heat oil in a skillet over medium high heat. Brown the minced beef, add in chopped onion and the seasoning. Continue to brown until the fat has evaporated. Set aside.
Grease a 9 x 13 inch baking dish. Rinse and drain the beans. Shred cheese. It’s just that easy. Take your flour tortillas, spread 1 tbsp of enchilada sauce over it, fill with 2 tbsp of black beans, 2 (heaping) tbsp of meat, a little bit of cheese and roll it up. Place all 8 prepared tortillas in the baking dish. I get 6 in a row and then 2 on the sides. Pour more of the enchilada sauce on top. If you have a lot to spare, then don’t use it all. But most likely it’s just the right amount. Spread the rest of the shredded cheese on top.
Bake in the oven at 200C (400F) for 10-15 minutes. Since everything really is done, all we want to is for the cheese to melt and incorporate the flavors a little. So 10-15 minutes is enough. Serve this delicious cheesy beef and beans enchiladas with some chopped cilantro, a fresh salad, sour cream, and this amazing spicy guacamole!
It’s a very easy dinner, but filled with delicious, comforting Mexican flavors. Perfect to serve on a Cinco de Mayo party!
If you could eat from only one cuisine the rest of your life, what would it be?
More party food:
- Easy Tacos al Pastor
- Ginger Lemon Iced Tea
- Best Ever Easy Fluffy Cinnamon Rolls
- Middle Eastern Pizza with Spiced Beef and Mint
- Peppermint Filled Dark Chocolates
- Rosemary Fries with Garlic Cream Cheese Dip
I’d love to hear from you! Comment either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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