Savoury beef mince & black bean ragu cooked in aromatic spices. All of this deliciousness is rolled up in tortillas, topped with cheese, and baked until melty and golden. Scattered with a spicy corn salsa and dollops of crème fraîche, it’s bound to be a big hitter!
Cheese-crusted Beef Enchiladas
Cheese-crusted Beef Enchiladas
with saucy black bean ragù, corn salsa & crème fraîche
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Beef Stock
- Black Beans
- Cooked Chopped Tomato
- Corn
- Creme Fraiche
- Free-Range Beef Mince
- Fresh Coriander
- Grated Mozzarella & Cheddar Cheese
- Mexican Spice
- Onion
- Sliced Pickled Jalapeños
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
TEX-MEX RAGÙ
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the Mexican spice and fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato, the stock, and 100ml of boiling water. Simmer until reduced and thickened, 8-10 minutes (stirring occasionally). Add a sweetener and seasoning.
SPICY CORN SALSA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to a bowl. Add the chopped jalapeños (to taste) and the chopped coriander. Toss to combine, season, and set aside in the fridge.
ROLL ’EM UP
When the ragù has 2 minutes remaining, stir through the drained black beans until heated through. Remove from the heat. Grease a roasting tray or ovenproof dish with butter or oil. Spread the ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 5-6 minutes.
TIME TO DINE
Plate up the cheesy beef enchiladas. Sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in, Chef!
Free-range Beef Mince - 150g
Onion - 1
Mexican Spice - 5ml
Cooked Chopped Tomato - 100g
Beef Stock - 5ml
Corn - 40g
Sliced Pickled Jalapeños - 10g
Fresh Coriander - 3g
Black Beans - 60g
Wheat Flour Tortillas - 2
Grated Mozzarella & Cheddar Cheese - 40g
Crème Fraîche - 30ml
TEX-MEX RAGÙ
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the Mexican spice and fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato, the stock, and 200ml of boiling water. Simmer until reduced and thickened, 8-10 minutes (stirring occasionally). Add a sweetener and seasoning.
SPICY CORN SALSA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and add to a bowl. Add the chopped jalapeños (to taste) and the chopped coriander. Toss to combine, season, and set aside in the fridge.
ROLL ’EM UP
When the ragù has 2 minutes remaining, stir through the drained black beans until heated through. Remove from the heat. Grease a roasting tray or ovenproof dish with butter or oil. Spread the ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 5-6 minutes.
TIME TO DINE
Plate up the cheesy beef enchiladas. Sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in, Chef!
Free-range Beef Mince - 300g
Onion - 1
Mexican Spice - 10ml
Cooked Chopped Tomato - 200g
Beef Stock - 10ml
Corn - 80g
Sliced Pickled Jalapeños - 20g
Fresh Coriander - 5g
Black Beans - 120g
Wheat Flour Tortillas - 4
Grated Mozzarella & Cheddar Cheese - 80g
Crème Fraîche - 60ml
TEX-MEX RAGÙ
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the diced onion and fry until soft, 5-6 minutes (shifting occasionally). Add the Mexican spice and fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato, the stock, and 300ml of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). Add a sweetener and seasoning.
SPICY CORN SALSA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and add to a bowl. Add the chopped jalapeños (to taste) and the chopped coriander. Toss to combine, season, and set aside in the fridge.
ROLL ’EM UP
When the ragù has 3 minutes remaining, stir through the drained black beans until heated through. Remove from the heat. Grease a roasting tray or ovenproof dish with butter or oil. Spread the ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 6-8 minutes.
TIME TO DINE
Plate up the cheesy beef enchiladas. Sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in, Chef!
Free-range Beef Mince - 450g
Onion - 1
Mexican Spice - 15ml
Cooked Chopped Tomato - 300g
Beef Stock - 15ml
Corn - 120g
Sliced Pickled Jalapeños - 30g
Fresh Coriander - 8g
Black Beans - 180g
Wheat Flour Tortillas - 6
Grated Mozzarella & Cheddar Cheese - 120g
Crème Fraîche - 90ml
TEX-MEX RAGÙ
Preheat the oven to 200°C. Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the diced onion and fry until soft, 5-6 minutes (shifting occasionally). Add the Mexican spice and fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato, the stock, and 400ml of boiling water. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally). Add a sweetener and seasoning.
SPICY CORN SALSA
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and add to a bowl. Add the chopped jalapeños (to taste) and the chopped coriander. Toss to combine, season, and set aside in the fridge.
ROLL ’EM UP
When the ragù has 3 minutes remaining, stir through the drained black beans until heated through. Remove from the heat. Grease a roasting tray or ovenproof dish with butter or oil. Spread the ragù evenly over the tortillas and roll each one up into a tube. Place on the tray or dish and top with the grated cheese. Bake in the hot oven until crisping up and golden, 6-8 minutes.
TIME TO DINE
Plate up the cheesy beef enchiladas. Sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in, Chef!
Free-range Beef Mince - 600g
Onion - 1
Mexican Spice - 20ml
Cooked Chopped Tomato - 400g
Beef Stock - 20ml
Corn - 160g
Sliced Pickled Jalapeños - 40g
Fresh Coriander - 10g
Black Beans - 240g
Wheat Flour Tortillas - 8
Grated Mozzarella & Cheddar Cheese - 160g
Crème Fraîche - 125ml
Woolies Products in this dish
