50 mins

4-6

Medium

For the enchilada sauce:
• 2 tsp olive oil
• 1 tbsp plain flour
• 2 tbsp tomato purée
• 500 ml beef stock or SPRING Broth’s Beef Tea
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• ½ tsp ground coriander
• Salt and pepper to taste

For filling:
• 450g Field & Flower Beef Mince
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 400g can black beans, drained
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

For Assembly:
• 8-10 medium flour tortillas
• 200g grated Barber’s Haystack cheddar
• Chopped fresh coriander and jalapeños (for garnish)
• Sour cream, and sliced avocado (optional, for serving)

To make the sauce:
1. In a medium saucepan, heat the olive oil over medium heat. Add the flour and cook for 1 minute, stirring continuously.

2. Stir in the tomato purée and cook for another minute.

3. Slowly add the beef stock or SPRING’s Beef Tea, stirring constantly to avoid lumps. Add the cumin, smoked paprika, garlic powder, onion powder, oregano, and ground coriander. Season with salt and black pepper.

4. Let the sauce simmer for 8-10 minutes until it thickens slightly. Remove from heat and set aside.

For the filling:
5. Heat 1 tbsp of olive oil in a large frying pan over medium-high heat. Add the beef, mince breaking it up as it cooks until it’s browned and cooked through. Drain excess fat if necessary. Add the chopped onion, red bell pepper, and garlic to the pan with the beef. Sauté until the vegetables are soft, about 5 minutes.

6. Add the cumin, smoked paprika, salt, and pepper, then stir in the black beans. Mix well and cook for another 2-3 minutes until everything is well combined and the beans are heated through. Remove from heat.

To assemble:
7. Preheat the oven to 180°C (fan 160°C).

8. Lightly grease a baking dish with olive oil. Spread a thin layer of enchilada sauce on the bottom of the dish.

9. Place a tortilla on a clean surface and add about 3-4 tablespoons of the beef and black bean mixture down the centre. Sprinkle a small amount of cheese over the filling. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.

10. Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly. Sprinkle the remaining cheese over the top.

11. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly.

12. Garnish with chopped fresh coriander, jalapeños and serve with sour cream and avocado slices if desired.