Beef Enchiladas 

Beef Enchiladas 

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Beef Enchiladas 

20 MIN
25 MIN



  1. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
  2. In a pot, brown the onion, pepper and spices in the oil. Season with salt and pepper. Add the meat and garlic and sauté over high heat, while breaking up the meat with a fork. Add the black beans, chili sauce and lime juice. Cook for about 2 minutes. Adjust the seasoning.
  3. On a work surface, place about 1/3 cup (75 ml) of the meat and beans mixture on each tortilla. Roll up and set aside.
  4. Spread half the tomato sauce on the prepared baking sheet. Place the enchiladas, seam side down, in bunches of three. Top with the remaining sauce. Sprinkle with the cheese and bake for 10 to 12 minutes or until the cheese has melted.
  5. Serve three enchiladas per person and serve with salsa and sour cream. 


If you prepare this dish in advance, prepare only the filling. You just have to assemble the enchiladas on the day of the meal.


  1. I can't believe how bland this was. When I make a recipe for the first time I make exactly according to directions. In this case I used cheddar cheese because the store didn't have MJ. Anyway, I would have been better off using Old El Paso seasoning mix to make it taste anything like Mexican. The worst part might have been dumping plain old tomato sauce over the top. Really?! This has no Mexican flavour whatsoever. The whole dish tasted more like a mild Italian Canneloni. Won't make this one again.

  2. Very quick to make after a long day and also filling and yummy.

  3. My kids love it and it's so easy to make. I add a little more spice to the adult portions...

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