Name: The Enchirito That Grandma Asked For Twice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: Ground beef; Refried beans; Onion, chopped; Garlic, minced; Taco seasoning; Tomato paste; Water; Large flour tortillas; Enchilada sauce (red); Shredded cheddar cheese; Black olives (optional, for topping); Green onions (optional, for garnish)

This rich and satisfying Enchirito combines the hearty flavors of seasoned beef, creamy refried beans, and a zesty enchilada sauce, all wrapped in a soft tortilla and topped with melted cheese. It’s the kind of dish that brings people back for seconds—and in my house, even Grandma couldn’t resist asking for it twice. The Enchirito That Grandma Asked For Twice

Why You’ll Love This Recipe

I love this Enchirito recipe because it’s a perfect blend of comfort and bold flavor. It’s a great way to satisfy a craving for Tex-Mex without leaving home, and it’s surprisingly simple to make. The beef and bean filling is both filling and flavorful, while the melty cheese and sauce give every bite that indulgent, crave-worthy texture. Plus, it’s customizable to suit different tastes or spice levels.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Refried beans
Onion, chopped
Garlic, minced
Taco seasoning
Tomato paste
Water
Large flour tortillas
Enchilada sauce (red)
Shredded cheddar cheese
Black olives (optional, for topping)
Green onions (optional, for garnish)

directions

I start by browning the ground beef in a skillet over medium heat. Once it’s mostly cooked, I add the chopped onion and minced garlic, cooking until soft and fragrant.
I stir in the taco seasoning, tomato paste, and a bit of water, letting the mixture simmer until thickened.
Then I add the refried beans, stirring well until everything’s heated through and evenly combined.
I warm the tortillas slightly to make them pliable, then spoon a generous amount of the beef and bean mixture down the center of each.
I roll them up and place them seam-side down in a baking dish.
I pour enchilada sauce over the top, making sure everything is nicely coated, then sprinkle shredded cheddar cheese generously over that.
I bake the dish in a preheated oven at 375°F (190°C) for about 20 minutes, until the cheese is melted and bubbly.
Before serving, I sometimes top with sliced black olives or green onions for a bit of extra flavor and texture.

Servings and timing

This recipe makes about 6 servings and takes roughly 15 minutes of prep time and 20 minutes of baking, so dinner is ready in about 35 minutes total.

Variations

I like to mix things up by swapping the ground beef for ground turkey or shredded chicken. For a vegetarian version, I skip the meat entirely and add sautéed bell peppers, mushrooms, or even zucchini. If I want more heat, I mix chopped green chiles or jalapeños into the beef mixture. And for a smoky twist, I sometimes use chipotle enchilada sauce instead of the classic red.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I cover the Enchiritos with foil and warm them in a 350°F oven for 15–20 minutes. For a quicker option, I use the microwave—just cover with a damp paper towel and heat in 30-second intervals until hot.

FAQs

How can I keep the Enchiritos from getting soggy?

I like to go easy on the sauce inside the tortillas and reserve most of it for the top. Also, baking right after assembling helps maintain texture.

Can I freeze these for later?

Yes, I wrap them tightly (unbaked or baked) and freeze for up to 2 months. When ready, I thaw overnight in the fridge and bake until heated through.

What’s the best cheese to use?

I usually go with sharp cheddar, but I’ve also used Monterey Jack or a Mexican cheese blend with great results.

Can I make this recipe ahead of time?

Absolutely. I often assemble the Enchiritos earlier in the day, refrigerate them, and bake just before dinner. I add a few extra minutes to the bake time if they’re going in cold.

What sides go well with this dish?

I like to serve this with Mexican rice, a simple green salad, or chips and guacamole for a complete meal.

Conclusion

This Enchirito recipe is the kind of meal that brings everyone to the table—and keeps them coming back. Whether I’m feeding a hungry family or just indulging in my own craving for something hearty and satisfying, this dish always hits the spot. If it’s good enough for Grandma to ask for twice, I know it’s a keeper.