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/" title="View all our recipes with Beef at eCook">Beef enchiladas. Sprinkle over the Corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in, Chef!
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 150g
Onion - 1
Mexican Spice - 5ml
Cooked Chopped Tomato - 100g
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">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/" title="View all our recipes with Beef at eCook">Beef enchiladas. Sprinkle over the Corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in, Chef!
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 300g
Onion - 1
Mexican Spice - 10ml
Cooked Chopped Tomato - 200g
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">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/" title="View all our recipes with Beef at eCook">Beef enchiladas. Sprinkle over the Corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in, Chef!
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 450g
Onion - 1
Mexican Spice - 15ml
Cooked Chopped Tomato - 300g
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">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/" title="View all our recipes with Beef at eCook">Beef enchiladas. Sprinkle over the Corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in, Chef!
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 600g
Onion - 1
Mexican Spice - 20ml
Cooked Chopped Tomato - 400g
Beef/" title="View all our recipes with Beef at eCook">Beef/beef-stock/" title="View all our recipes with Beef Stock at eCook">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
Frequently Asked Questions
What is the preparation time for Cheese-crusted Beef Enchiladas?
The preparation time for Cheese-crusted Beef Enchiladas with saucy black bean ragù, corn salsa & crème fraîche is between 25 and 30 minutes.
What is the total time required to make Cheese-crusted Beef Enchiladas with saucy black bean ragù, corn salsa & crème fraîche?
The total time required to make Cheese-crusted Beef Enchiladas with saucy black bean ragù, corn salsa & crème fraîche is between 30 and 35 minutes.
How many servings does Cheese-crusted Beef Enchiladas provide?
4 servings
What are the main ingredients in Cheese-crusted Beef Enchiladas?
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
What is the nutritional information of Cheese-crusted Beef Enchiladas?
Calories: 1136, Carbs: 91 grams, Fat: grams, Protein: 52.4 grams, Sugar: 16.3 grams, Salt: 1641 grams
How do I prepare Cheese-crusted Beef Enchiladas?
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. TIME TO DINE: Plate up the cheesy beef enchiladas. Sprinkle over the corn and jalapeño salsa. Dollop over the crème fraîche. Tuck in, Chef! 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. 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.
What should be prepared from my kitchen to make Cheese-crusted Beef Enchiladas?
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
How many calories does Cheese-crusted Beef Enchiladas have?
1136 calories
How much fat content does Cheese-crusted Beef Enchiladas have?
grams
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