Beef Enchiladas

• olive or rapeseed oil2 tsp tsp
• onion↗1

  finely chopped

• ground beef↗400g g
• garlic cloves↗2 large

  minced or finely grated

• dried oregano↗2 tsp tsp
• ground cumin↗2 tsp tsp
• smoked paprika↗2 tsp tsp
• chili powder↗½-1 tsp tsp

  (optional)

• tomato paste2 tbsp tbsp
• chopped tomatoes400g can g
• black beans↗400g can g
• vegetable or chicken bouillon cube1
• tortillas↗8 medium
• cheddar↗100g g

  grated

• cilantro leaves↗

  for serving

Step-by-step instructions

1. 1

   Heat the oil in a large skillet or pot over medium‑low heat and sauté the onion for 6‑8 minutes until soft, not golden. Add the ground beef and continue cooking until the meat browns, about 5 minutes. Add the garlic and cook 1‑2 minutes, then add oregano, cumin, paprika and chili powder if using. Cook another minute.

2. 2

   Stir in the tomato paste, tomatoes and black beans together with the liquid from the bean can. Crumble the bouillon cube finely. Mix well, then add half a can of water and bring to a boil. Simmer for 30 minutes until the sauce thickens. Remove from heat.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Place about one‑eighth of the beef filling in the centre of each tortilla, then fold the sides to enclose the filling. Arrange them seam‑side down in a large baking dish, packing the enchiladas tightly together. Sprinkle cheese on top and bake 15‑20 minutes until the cheese melts and the tortillas turn golden. Garnish with cilantro leaves before serving.