One-pan Cheesy Beef Enchiladas

Ingredients

• 1 tbsp olive oil
• 1 brown onion, diced
• 500 g (1 lb 2 oz) minced (ground) beef
• 1 red capsicum (bell pepper), diced
• 1 tbsp freshly minced garlic
• 2 tsp sweet paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp sea salt flakes
• 400 g (14 oz) canned black beans, drained and rinsed (optional)
• 700 g (1 lb 9 oz) tomato passata
• ½ cup (125 ml) water
• 2 tbsp apple cider vinegar
• 10 x 15 cm (6 inch) flour tortillas, sliced in half (see note 1)
• 1½ cups (150 g) cheddar or tasty cheese, shredded

To Serve:

• 150 g (51/2 oz) sour cream
• 1 avocado, diced
• ½ red onion, diced
• ¼ cup (15 g) finely chopped coriander (cilantro) leaves

Instructions

1. Heat the Oil: In a large, deep ovenproof pan, heat the olive oil over medium heat.

2. Cook the Onion and Beef: Add the diced brown onion and cook for 1–2 minutes, stirring occasionally. Then, add the minced beef and cook for 4–5 minutes until browned, breaking up the beef as it cooks.

3. Add Vegetables and Spices: Add the diced red capsicum, minced garlic, sweet paprika, cumin, ground coriander, oregano, onion powder, and salt. Stir and cook for about 2 minutes until fragrant.

4. Add Beans and Sauce: Stir in the black beans (if using), then add the tomato passata, water, and apple cider vinegar. Allow the mixture to simmer for 2–3 minutes.

5. Preheat the Grill: Preheat the oven grill (broiler) to high.

6. Add Tortillas and Cheese: Remove the pan from heat. Use tongs to fold and push the tortilla halves into the beef mixture, letting some pieces stick out. Sprinkle shredded cheese over the top.

7. Bake: Place the pan under the grill (broiler) and bake for 6–8 minutes, until the cheese is browned and the tortillas are crisp (keep a close eye to prevent burning).

8. Serve: Top with sour cream, diced avocado, red onion, and chopped coriander leaves. Serve immediately.

Notes

1. Tortilla Substitutions: You can use corn tortillas to make this gluten-free. If using corn tortillas, heat them in a pan first to soften. You can also cut large tortillas into strips instead of halves.

Make Ahead and Storage

• Make Ahead: The beef enchilada mixture can be refrigerated for up to 3 days or frozen for up to 2 months. Thaw overnight in the fridge before reheating and adding tortillas and cheese.

• Leftovers: Store leftovers in the fridge for up to 3 days. Reheat in the microwave and serve as is or over rice.