Description
These easy cheesy ground beef enchiladas are made in one pan for a quick, comforting weeknight dinner. Loaded with seasoned beef, tortillas, and melty cheese, this simple enchilada recipe is perfect for busy families and meal prep.
Ingredients
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1 tbsp olive oil
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1 brown onion, diced
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500 g (1 lb 2 oz) ground beef
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1 red capsicum (bell pepper), diced
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1 tbsp freshly minced garlic
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2 tsp sweet paprika
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2 tsp ground cumin
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1 tsp ground coriander
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1 tsp dried oregano
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1 tsp onion powder
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1 tsp sea salt flakes
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400 g (14 oz) canned black beans, drained and rinsed (optional)
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700 g (1 lb 9 oz) tomato passata
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½ cup (125 ml) water
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2 tbsp apple cider vinegar
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10 × 15 cm (6-inch) flour tortillas, sliced in half
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1½ cups (150 g) cheddar or tasty cheese, shredded
To Serve
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150 g (5½ oz) sour cream
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1 avocado, diced
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½ red onion, diced
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¼ cup (15 g) finely chopped coriander (cilantro) leaves
Instructions
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Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2–3 minutes until soft and fragrant.
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Add ground beef and cook for 5–6 minutes, breaking it up until browned and no pink remains.
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Stir in capsicum and garlic. Cook for 1 minute until aromatic
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Sprinkle in paprika, cumin, coriander, oregano, onion powder, and salt. Stir well to coat the beef evenly.
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Add black beans (if using), tomato passata, water, and apple cider vinegar. Simmer for 8–10 minutes until slightly thick and saucy.
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Gently fold tortilla halves into the pan, pressing them into the sauce so they soften evenly.
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Sprinkle shredded cheese over the top. Cover and cook for 5 minutes until cheese is melted and bubbly
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Remove from heat and rest for 2 minutes. Serve hot with sour cream, avocado, red onion, and coriander
Nutrition
- Serving Size: one pan Serves 6
- Calories: 574
- Sugar: 8g
- Fiber: 13.3g
- Protein: 37.5g