Enchilada Casserole

• vegetable oil↗3 tbsp tbsp
• plain flour↗25g g
• chili powder↗3 tbsp tbsp

  (e.g., chipotle, pasilla or ancho)

• onion powder↗1 tsp tsp
• garlic powder↗1 tsp tsp
• ground cumin↗1 tsp tsp
• chipotle in adobo sauce2 tbsp tbsp

  finely chopped

• tomato purée↗2 tbsp tbsp
• apple cider vinegar↗3 tbsp tbsp
• chicken or vegetable broth700ml ml
• vegetable oil↗1 tbsp tbsp
• onion↗1 medium

  medium, chopped

• fresh jalapeños↗2

  seedless, chopped (or use canned chilies)

• lean ground beef↗450g g
• black beans↗400g tin g

  drained and rinsed

• кукурудзяні тортильї↗12
• тертий сир монтерей джек або зрілий чеддер250g
• піко де галло
• сметана↗
• нарізаний коріандр
• нарізані халапеньо

Step-by-step instructions

1. 1

   To make the enchilada sauce, heat the oil in a large pot over medium heat and sauté the flour for about 1 minute, stirring constantly. Add the chili powder, onion powder, garlic powder, cumin and 1 tsp salt, and fry for 2 minutes. Stir in the chipotle, tomato purée and vinegar, and cook for another 1‑2 minutes. Pour in the broth and whisk until the mixture is smooth with no lumps. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce thickens. Remove from heat and let cool.

2. 2

   Preheat the oven to 180 °C (gas 4). To prepare the filling, heat oil in a large skillet over medium heat and sauté the onion and jalapeños for 5 minutes until softened. Add the ground beef and increase heat to high. Season with 1 tsp salt and cook until the meat is browned and cooked through. If the meat is lean, no need to drain; if using higher‑fat mince, drain excess fat. Stir in the black beans and 250 ml of enchilada sauce.

3. 3

   Assemble the dish in a 13 × 9 inch baking dish. Pour 250 ml of sauce onto the bottom. Dip 6 corn tortillas in the enchilada sauce, then place them over the sauce to cover the bottom. Spread half of the beef filling over the tortillas and smooth it out. Sprinkle half of the cheese. Dip the remaining tortillas in the sauce and layer them over the cheese. Top with the remaining beef filling, the remaining sauce, and the rest of the cheese.

4. 4

   Bake for 25 minutes until the top bubbles and turns golden. Serve with pico de gallo, sour cream, cilantro and sliced jalapeños.