Mexican Enchiladas with Beef and Beans

First, prepare the sauce: In a small saucepan, heat 2 tbsp oil, add the whole wheat spelt flour and sauté for 1–2 minutes over low to medium heat. Then add chili powder, 2 tsp paprika powder, cumin, and oregano and roast for another 60–90 seconds. Add about 100 ml beef broth, stirring constantly, and simmer for 2–3 minutes until the mixture thickens. Gradually stir in the remaining broth (300 ml) and bring to a boil. Peel and press 2 cloves of garlic and add them to the sauce. Simmer for 2–4 minutes until the sauce thickens slightly. Remove from heat and season with a pinch of salt.

For the meat mixture, finely dice the onion, peel the remaining 4 cloves of garlic, and drain the kidney beans. In a large pan, heat 1 tbsp oil strongly. Sear the ground beef with ground coriander, 1 tsp paprika powder, and salt for 3–4 minutes. Add the diced onion and fry for another 2–3 minutes. Form a well in the center of the pan, add the tomato paste, and roast for 60–90 seconds. Mix everything, add the beans and pressed garlic. Deglaze with 100 ml water and reduce for 2–3 minutes until the mixture binds.

Preheat the oven to 200 °C. Prepare a large baking dish and finely grate the cheddar. Set aside about 100 ml of the prepared sauce. Add the remaining sauce to the meat mixture or use it directly when filling: Fill each tortilla with the meat and bean mixture and some sauce, roll up tightly, and place them side by side in the baking dish. Spread the remaining 100 ml of sauce over the enchiladas and generously sprinkle with cheddar. Bake in the oven at 200–210 °C for 8–12 minutes until the cheese is melted and lightly browned. Serve with fresh coriander, sour cream, and limes.