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Before you jump to Beef enchiladas recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Reasons Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to beef enchiladas recipe. You can have beef enchiladas using 26 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Beef enchiladas:
- Take For sauce
- Provide 3 tablespoons olive oil
- Use 3 tablespoons flour
- Provide 1 tablespoon ground chilli powder
- Take 1 tablespoon ground cumin
- Provide 1/2 tablespoon garlic powder
- Prepare 1/4 teaspoon dried oregano
- Use 1/4 teaspoon salt
- Prepare Pinch cinnamon
- Prepare 2 tablespoon tomato paste
- Use 2 cups vegetable broth
- You need 1 teaspoon apple cider vinegar
- Provide Pepper
- Take For enchiladas
- Take 1 tablespoon extra virgin oil
- Take 1 medium onion
- Use 2 cloves garlic
- Get 450 g mince
- Provide 1 teaspoon chilli powder
- Use 1 teaspoon ground cumin
- Provide Salt
- Prepare Pepper
- Prepare 1 can Sweetcorn
- Prepare 1 can black beans
- Take 8 wholemeal tortillias
- Prepare Grated cheese to top
Steps to make Beef enchiladas:
- This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact.
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps. Electronic whisker works very well here.
- Keep on heat and continue to stir for 5 or so minutes. Sauce should become nice and thick. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
- In a large pan over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add beef and cook until no longer pink, about 6 minutes. Drain fat.
- Return beef mixture to pan over medium heat. Add chilli powder and cumin and season with salt and pepper, then stir in enchilada sauce. Bring to a simmer and cook until sauce thickens slightly, about 3 minutes. Remove from heat and stir in corn and black beans.
- Add a large scoop of meat mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 23 x 33cm baking dish and top with cheeses then bake in the evening for 15 or so minutes.
- And viola! Even had 2 leftover
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