Mexican enchiladas with homemade sauce
Telma Guerreiro | Once Upon a Pan
Homemade enchiladas sauce - check recipe here
can refried beans
can black beans
Parsley or coriander
Salt & pepper
Preheat oven - 180C
Heat oil in a saucepan. Add the garlic and onion and cook for 2 mins.
Add the beef and cook for 5 mins breaking it up as you go.
Add the remaining spice mix from the sauce recipe and cook for a further 2 mins or until the meat is totally browned.
Add the refried beans, black beans and about 1/4 cup of the enchilada sauce.
Season with salt and pepper, mix and cook for 2 to 3 mins.
Remove from the heat.
Assemble the enchiladas:
Smear a bit of sauce on the bottom of a baking tray.
Open a tortilla on the kitchen counter. Place the meat filling on the lower third of the tortilla.
Roll up and place it in the baking tray, seam side down.
Repeat with the remaining tortillas or till you fill the tray.
Pour the remaining sauce over the enchiladas.
Top with the grated cheese and bake for 10 mins covered with aluminum foil.
Remove the foil and cook for a further 10 mins or until the cheese is nicely brown.
Adapted from a recipe found on recipetineats.com