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!
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!
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!
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!
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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