Baked beef and bean enchiladas

If you need to feed a crowd in a hurry, then cook up a couple of batches of this cheesy Mexican bake that's packed with filling beef and kidney beans.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Baked beef and bean enchiladas
  • 2 teaspoon vegetable or olive oil
  • 1 medium red onion, finely chopped
  • 400 gram beef mince
  • 2 teaspoon mild mexican chilli powder
  • 410 gram can tomato puree
  • 400 gram can red kidney beans, rinsed
  • 1 cup frozen peas, thawed
  • 1/3 cup chopped coriander
  • 10 tortillas
  • 375 gram jar mild chunky salsa
  • 3/4 cup grated tasty cheese
  • 1/4 cup coriander leaves, extra, to serve


Baked beef and bean enchiladas
  • 1
    Heat oil in a medium saucepan over medium heat. Add onion; cook and stir for 2 minutes or until soft. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add chilli powder; cook and stir for 1 minute or until fragrant. Stir in puree. Bring to the boil; simmer, uncovered, for 5 minutes. Stir in beans and peas; simmer For 5 minutes or until thickened. Remove from heat; stir in coriander. Cool.
  • 2
    Preheat oven to 220°C/200°C (fan-forced). Lightly grease a 35cm x 30cm rectangular ovenproof dish. Spoon 1/2 cup of the mince mixture along centre of each tortilla. Roll up tightly. Place in prepared dish, seam-side down.
  • 3
    Spoon salsa over tortillas. Sprinkle with cheese. Bake for 10-12 minutes or until golden and heated. Serve sprinkled with extra coriander leaves.


If you cool the mince mixture first, it's much easier to roll up the tortillas. No time to bake? Then spoon mince mixture into the tortillas, and serve