Enchilada casserole

Ingredients

For 4 servings

• •3 c. à soupe vegetable oil
• •3 c. à soupe all-purpose flour
• •3 c. à soupe chili powder (such as chipolte, pasilla or ancho)
• •1 c. à café onion powder
• •1 c. à café garlic powder
• •1 c. à café ground cumin
• •2 c. à soupe chipotle peppers in adobo sauce finely chopped
• •2 c. à soupe tomato paste
• •3 c. à soupe apple cider vinegar
• •3 cups/24 fl oz chicken or vegetable stock
• •1 c. à soupe vegetable oil
• •1 medium onion chopped
• •2 fresh jalapeños seeded and chopped (or use canned chilis)
• •1 lb/16oz lean ground beef
• •14 oz can black beans drained and rinsed
• •12 corn tortillas
• •2 -3 cups shredded monterey jack or sharp cheddar
• •pico de gallo
• •sour cream
• •chopped cilantro
• •sliced jalapeños

Method

1. 1.To make the enchilada sauce, heat the oil in a large saucepan over a medium heat and cook the flour for about 1 min, stirring constantly. Add the chili powder, onion powder, garlic powder, cumin and 1 tsp salt, and fry for 2 mins. Add the chipotle, tomato paste and vinegar, and stir for another 1-2 mins. Pour in the stock and whisk until everything is combined and there are no lumps. Bring to the boil, then turn down the heat and simmer for 5 mins, or until thickened. Remove from heat and leave to cool.
2. 2.Preheat the oven to 350F/gas 4. To make the filling, heat the oil in a large frying pan over a medium heat and fry the onion and jalapeños for 5 mins until soft. Add the beef and turn the heat up to high. Season with 1 tsp salt and brown the mixture until it's cooked through. If the meat is lean, it won’t need to be drained, but if you’re using ground beef with a higher fat, drain off any excess. Add the black beans and 1 cup of the enchilada sauce.
3. 3.Assemble the recipe using a 13 x 9in baking dish. Pour 1 cup of the sauce into the bottom of the dish. Dip 6 corn tortillas in the enchilada sauce, then arrange over the layer of sauce in the dish to cover. Spoon half the beef filling over the top and spread out to cover the tortillas. Sprinkle over half the cheese. Dip the remaining tortillas in the enchilada sauce and arrange over the cheese to cover. Top with the remaining beef filling, any remaining sauce and the rest of the cheese.
4. 4.Bake for 25 mins until bubbling and golden. Serve with pico de gallo, sour cream, cilantro and sliced jalapeños.