Description
A hearty and satisfying Enchirito made with seasoned beef, creamy refried beans, zesty enchilada sauce, and topped with melted cheese, all wrapped in a soft tortilla.
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)
Instructions
- Brown the ground beef in a skillet over medium heat. Once mostly cooked, add the chopped onion and minced garlic and cook until soft and fragrant.
- Stir in taco seasoning, tomato paste, and a bit of water. Let the mixture simmer until thickened.
- Add refried beans and stir well until everything is heated through and evenly combined.
- Warm the tortillas slightly to make them pliable. Spoon a generous amount of the beef and bean mixture down the center of each tortilla.
- Roll the tortillas and place them seam-side down in a baking dish.
- Pour enchilada sauce over the top and sprinkle shredded cheddar cheese generously over it.
- Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is melted and bubbly.
- Before serving, optionally top with sliced black olives or green onions.
Notes
- This recipe makes about 6 servings.
- You can swap ground beef for ground turkey or shredded chicken, or use sautéed vegetables for a vegetarian version.
- For extra heat, add chopped green chiles or jalapeños to the beef mixture.
- If you prefer a smoky flavor, substitute chipotle enchilada sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Enchiritos can be frozen for up to 2 months. Thaw overnight and bake until heated through.
Nutrition
- Serving Size: 1 Enchirito
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
