Easy Beef Enchiladas – healthier style
I thought I’d share my lovely Easy Beef Enchiladas recipe with you, I hope you love it as much as we do. We eat it very often
Tender minced beef with herbs and spices, kidney beans, all encased in soft tortilla wraps and smothered in enchilada sauce and topped with cheese – oh my – totally totally delicious 🙂
I’ve tried to keep things as healthy as possible and my word they are good.
It’s something a little different and so tasty.
Tex-Mex comfort food, in the making.
Healthier Beef Enchiladas
So how have I made these beef enchiladas a little healthier
First I used <5% Fat minced beef
Second I used 50% fat cheese for the topping
I also add a chopped pepper for extra veggies in the mince mixture
You can also used fat free yoghurt for a side instead of the traditional soured cream and skip the avocado if you like
A big tasty green salad on the side is delicious and helps with your veg etc
Dry or wet Beef Enchiladas?
*** I don’t like my enchiladas soggy or wet, so I don’t use a massive amount of passata, if you like then wetter simply add more pasta under the enchilada and ontop and follow the instructions
Step by Step to your Easy Beef Enchiladas
Step 1 – Ingredients
I always prep all my ingredients before I start cooking
Step 2- beef enchilada filling
See the full recipe card below, however you first need to make your beef filling with kidney beans
Step 3- Roll
Pop a thin layer of sauce in the bottom of the dish (very thin layer)
You then split the mince beef mix between the 8 soft tortilla wraps. Then the sides in then roll
Pop them side by side in your baking dish, fold side down
Top with sauce and then sprinkled with the cheese
Bang in the oven 🙂
Step 4 – serving your Easy Beef Enchiladas
Post bake, I add a chopped salad down the centre gof the dish and place them on the table for everyone to help themselves
What shall I serve with my Beef Enchiladas?
You can have them on your own, however I like to add a chopped salad to the top or on the side.
Such as sweetcorn, avocado, tomatoes, cucumber, lime juice, olive oil and fresh coriander – so delicious and light
You can also add corn on the cobs, extra avocado, salsa or even wedges or chips – so good
All the normal Tex-Mex culprits
Can I re-heat my Beef Enchiladas?
Yes you can
Let them cook first and pop then in the fridge covered in foil – they should be good there for up to 2 days
When you want to reheat =- simply pop then covered with foil back into a hot oven for 15-20 minutes until piping hot
Can I freeze my Beef Enchiladas?
I wouldn’t freeze them rolled, however I do freeze the enchilada mince filling.
These are then even quicker to make and bake – and your dinner is ready in under 30 minutes
Other Tasty Recipes
If you love these easy beef enchiladas then why not check out my
Lighter Chilli Recipe too – it’s so good
The Easy Slimming Group
I also have a Facebook Closed Group called Easy Peasy Slimming Style Recipes .
Come over and join this great honest community Facebook for Easy Peasy Slimming Recipes if you’re interested
Just use the join button if you like real home cooked tasty easy food!!
We support encourage and laugh!!Loads of tips and tricks – I promise
Oh and why not join me on Instagram – I’d love to see you there 🙂
Much Love Clare x
Easy Beef Enchiladas
- 400 g Lean Minced Beef <5% Fat
- 1 Red or white onion Peeled and finely chopped
- 1 Red Pepper Deseeded and chopped
- 2 teaspoons Garlic Granules
- 2 teaspoons Dried Oregano
- 2 teaspoons Smoked Paprika
- 1 teaspoons Ground Cumin
- 1/2 teaspoon Dried Chilli Flakes More if you like spicy
- 500 g Passata
- 240 g Red Kidney beans 1 tin = Drained weight 240g
- 1 Beef Stock cube
- 150 g Water
- Salt & Pepper To taste
- 8 Medium or small Tortilla Wraps soft wraps
- 50 g Low Fat Cheddar Cheese grated
- 50 g Grated Mozzarella
- Grab a large frying pan and add your mined beef and your chopped onion and brown over a high heat for 5 minutes (you do not need additional oil)
- After 5 minutes add your chopped red pepper, garlic granules, oregano, smoked paprika, ground cumin and dried chilli flakes and fry for a further 2 minutes
- Then add your crumbled stock cube, 3/4 of your passata, drained kidney beans, chopped red pepper and 100g water. Stir and cover your frying pan with a lid or foil if you don't have a lid. Reduce the heat and simmer for 15 minutes
- Check seasoning and add salt & pepper accordingly
- Preheat you oven 10 180C fan (200C conventional) Gas 6
- Grab an oven proof dish and add a tablespoon pasta to the base in a very thin layer
- Lay out your 8 Tortillas and split the mince mixture in the centre equally on each tortilla
- Then fold 2 ends over by a couple of cm's and roll up the other way, place seal side down in the dish, continue until you have done all 8 and they should sit side by side in the ovenproof dish
- Add the final passata all over the top and add the two types of grated cheese
- Bake in the oven for 15-20 minutes until the cheese is bubbling and slightly brown
- If you have decided to add a salad topping do this now and serve, alternatively garnish with fresh coriander and serve