eCook Meal
Cheese-crusted Beef Enchiladas
with saucy black bean ragù, corn salsa & crème fraîche
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.41
for 4 servings · R43.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Free-range Beef Mince needs 600 gRegular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Mexican Spice
- Wheat Flour Tortillas
- Grated Mozzarella & Cheddar Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Mince, Beef Stock, Black Beans, Corn, Creme Fraiche, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, Mexican Spice, Onion, Pickled Jalapeño, Tomato, Wheat Flour Tortilla
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?
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. 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.
What should be prepared from my kitchen to make Cheese-crusted Beef Enchiladas?
Beef, Beef Mince, Beef Stock, Black Beans, Corn, Creme Fraiche, Fresh Coriander, Grated Mozzarella & Cheddar Cheese, Mexican Spice, Onion, Pickled Jalapeño, Tomato, Wheat Flour Tortilla
How many calories does Cheese-crusted Beef Enchiladas have?
1136 calories
How much fat content does Cheese-crusted Beef Enchiladas have?
grams