Recipe: Beef Enchiladas

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu

Difficulty: Easy

Ready In: 55 Minutes

Serves: 4


Spice Mix

  • 1 Tbsp garlic powder
  • 1 Tbsp ground cumin
  • 1 Tbsp ground paprika
  • ½ Tbsp brown sugar
  • ½ Tbsp dried oregano


  • 200 g button mushrooms (7oz)
  • 1 large carrot
  • 1 brown onion
  • 2 ½ Tbsp olive oil, divided
  • 400 g beef mince (14oz)
  • 1 beef stock cube
  • 400 g can chilli beans (14oz)
  • 700 g tomato passata, divided (1lb 9oz)
  • 1 tsp apple cider vinegar
  • 10 flour tortillas (approximately 400g)
  • 1 ½ cups grated cheddar or Colby cheese (150g)

To Serve

  • ½ cup unsweetened Greek yoghurt (125ml)
  • 2 Tbsp aioli
  • 1 avocado
  • 40 g salad greens (1.4oz)
  • 2 large handfuls fresh coriander (optional)
  • Lime wedges (optional)


1. Make Spice Mix

Combine all spice mix ingredients in a small bowl and stir to combine.

2. Prepare Vegetables

Dice mushrooms into small pieces. Finely dice carrot and onion. Preheat oven to 190ºC (375ºF) fan bake.

3. Cook the Filling

Heat 1/2 tablespoon oil in a large frying pan on medium-high. Add mushrooms, carrot and onion and cook until soft (about 5 minutes). Stir in beef mince and brown all over, breaking up with a wooden spoon. Add crumbled stock cube and half the spice mix; cook for 30 seconds. Mix in beans and 1/2 cup passata. Leave to simmer for a few minutes. Season with salt and pepper to taste.

4. Make the Sauce

Make the sauce by combining remaining passata, 2 tablespoons oil, vinegar and spice mix in a jug. Mix well and season with salt and pepper to taste.

5. Assemble and Bake the Enchiladas

Spread a little of the sauce in the base of a large baking dish or roasting tray (or use two smaller dishes – you don’t want to squash the enchiladas up too much). Divide beef mixture between the tortillas (arrange in a line on each tortilla) and top with 1 cup of the cheese. Roll up tightly to enclose. Place in dish and spread remaining sauce over the top. Sprinkle with remaining cheese. Bake for 20 minutes, until cheese is golden and bubbling.

6. Prepare Serving Ingredients

Meanwhile, stir together yoghurt and aioli. Season with salt and pepper to taste. Dice avocado.

7. Serve

Serve enchiladas with salad greens, avocado, coriander and lime (if using). Add a dollop of yoghurt sauce.

Recipe Notes

  • Wine Match: Try a Sangiovese.
  • Gluten-Free Option:Make sure stock cube is gluten-free. Choose gluten-free chilli beans. Use gluten-free corn or flour tortillas. Make sure aioli is gluten-free.
  • Ingredient Notes / Swaps: The mushrooms aren’t overpowering in this meal, but if you strongly dislike them leave them out completely. Otherwise you can replace them with eggplant or a couple of handfuls of baby spinach. Yoghurt and aioli can be swapped for sour cream.
  • Storing and Reheating: Store enchiladas in the fridge and reheat in the microwave or oven. Store salad and yoghurt sauce separately and add just before serving.

Looking for another oven bake recipe? Check out our Paella Tray Bake recipe also by Josie. 

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration! 

0/5 (0 Reviews)

Leave a Comment

Your email address will not be published. Required fields are marked *