I’m not usually into making ‘dinner kits’ because it means that there’s less room for creativity when cooking, but I was quite excited when I received the Mission Burrito Kit in my box of Mission products a couple of months ago since burritos are something I don’t make very often at home.
But of course I didn’t want to make them as per the instructions on the box (that would be boring!) so I made them into enchiladas by covering them in sauce and cheese.
I’m quite a fan of the packaged taco/burrito seasonings- they give that unique mexican taste without me havingto buy the multiple spices that I don’t usually use in my cooking. I’ve added a bit of everything to this recipe, but feel free to tweak it to your tastes. The enchilada sauce further adds plenty of flavour to the dish and I only made half the recipe thinking it was too much but I’d definitely make the whole recipe next time.
Served with guacamole and salsa, this dish is definitely a winner in my family (who aren’t even normally much of a fan of Mexican!).
Beef and Bean Enchiladas
Recipe adapted from Mission Foods, sauce from here
For the Filling:
1T Olive Oil
⅓ cup Green Onion chopped
500g lean beef mince
1 can 4 bean mix
1/2 cup Long Grain White Rice, cooked
1 cup corn
1 large tomato, chopped
3T tomato paste
1 pkg. (1 oz) Taco Spices and Seasonings
½ cup Water
Heat olive oil in a non-stick, medium size sauté pan over medium-high heat; on the stove top. Place onions and heat until softened. Add minced beef beef into pan and brown (approximately 5 minutes); then drain. Place drained cooked beef and onion mixture back into the non-stick sauté pan, add the remaining ingredients. Continue to cook until water is gone and beef is thoroughly mixed with seasoning.
For the Sauce:
2 Tbsp vegetable oil
2 Tbsp all-purpose flour
2 Tbsp chili powder
2 cups water (I used beef stock)
1/3 cup tomato paste
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne pepper
¾ tsp salt
Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a ½ teaspoon, add salt to taste. I used about ¾ teaspoon total. The sauce is now ready to use!
8 Burrito Size Flour Tortillas warmed
3/4 cup grated cheese (I used mixed cheddar + mozzerella)
Place 1 tortilla on a clean work surface. Top with one-eighth of the beef and bean filling mixture. Roll up to enclose filling. Place in an ovenproof dish. Repeat with the remaining tortillas and beef mixture. Pour over enchilada sauce and top with cheese. Bake for 20 minutes or until the cheese melts and filling is heated through.
Serve with guacamole and tomato salsa