Beef Enchiladas

Directions

Prepare the Spice Mix:

1. Combine all the Spice Mix ingredients in a small bowl and set aside.
   

Make the Enchilada Sauce:

1. Heat oil in a large saucepan over medium heat.
2. Stir in the flour to form a paste, cooking for about 1 minute while stirring constantly.
3. Pour in ½ cup of chicken broth and whisk immediately until a smooth, thick paste forms.
4. Add the remaining chicken broth, passata, salt, pepper, and 2 tablespoons of the Spice Mix. Whisk until well combined.
5. Increase the heat slightly to medium-high and cook for 3–5 minutes, whisking often, until the sauce thickens to a syrup-like consistency.
6. Remove from heat and set aside.

Preheat the Oven:

1. Set the oven to 180°C / 350°F.
   

Cook the Filling:

1. Heat oil in a skillet over high heat.
2. Add garlic and onion and sauté for about 2 minutes until fragrant.
3. Add the beef and cook for another 2 minutes, breaking it apart as it browns.
4. Stir in the remaining Spice Mix and cook for another 2 minutes until the beef is fully browned.
5. Add the refried beans, black beans, about ¼ cup of the prepared Enchilada Sauce, plus salt and pepper. Stir well and cook for 2 more minutes. Remove from heat.
   

Assemble the Enchiladas:

1. Spread a thin layer of the Enchilada Sauce on the bottom of a baking dish to prevent sticking.
2. Spoon some of the beef filling onto the lower third of a tortilla, roll it up, and place it seam-side down in the dish.
3. Repeat with the remaining tortillas and filling.

Bake:

1. Pour the remaining Enchilada Sauce evenly over the rolled tortillas.
2. Sprinkle cheese on top.