Beef Enchiladas

Step 1: Mix the spice mix ingredients together and set aside.

Step 2: Heat the oil in a large saucepan over medium heat. Add the flour and stir to make a paste. Cook for 1 minute, stirring constantly.

Step 3: Add 1/2 cup of chicken broth and whisk immediately, until it quickly forms a thick, smooth paste.

Step 4: Add the remaining chicken broth, passata, salt, pepper, and 2 tablespoons of the spice mix. Whisk.

Step 5: Raise the heat slightly to medium-high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from the heat.

Step 6: Preheat the oven to 180°C/350°F.

Step 7: Heat the oil in a skillet over high heat. Add the garlic and onion and cook for 2 minutes.

Step 8: Add the beef and cook for 2 minutes, breaking it up as it cooks. Add the remaining spice mix. Cook for a further 2 minutes, or until the beef is completely browned.

Step 9: Add the refried beans, black beans, about 1/4 cup of enchilada sauce, and salt and pepper. Mix and cook for 2 minutes, then remove from the heat.

Tip: If the refried beans do not loosen and stir through easily as they heat, add a splash of water.

Step 10: Spread a little sauce over the bottom of a baking dish to keep the enchiladas from sliding.

Step 11: Place filling on the lower third of a tortilla. Roll it up and place it in the baking dish seam-side down. Repeat with the remaining filling and tortillas.

Step 12: Pour the sauce over the enchiladas and top with cheese. Cover the dish and bake for 10 minutes, then uncover and bake for 10 minutes more. Serve hot.

Tip: Cover the baking dish with a baking tray or foil.