Ingredients
- 1 lb ground beef
- 1 packet taco seasoning (about 1 oz)
- 1/2 cup water
- 1 cup refried beans
- 6 large flour tortillas (8 inches)
- 2 cups red enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely chopped onion
- 2 tablespoons sliced black olives (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a large skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.
- Add taco seasoning and 1/2 cup water to the skillet. Stir and simmer for about 5 minutes until thickened.
- Add refried beans to the skillet and mix with the seasoned beef. Cook for another 2–3 minutes until combined.
- Warm the flour tortillas slightly in a microwave or skillet to make them easier to roll.
- Spoon about 1/3 cup of the beef and bean mixture into the center of each tortilla and roll tightly.
- Place the rolled tortillas seam-side down in a baking dish.
- Pour enchilada sauce evenly over the tortillas.
- Sprinkle cheddar and mozzarella cheeses on top.
- Add chopped onions and sliced olives if desired.
- Bake for 15–20 minutes until the cheese is melted and bubbly.
- Let rest for a few minutes before serving.
Notes
- Warm tortillas before filling to prevent tearing.
- Use Monterey Jack or Mexican cheese blend for different flavor.
- Green enchilada sauce can replace red for a tangier taste.
- Leftovers can be refrigerated for up to 3 days.
- Enchiritos can be assembled ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 enchirito
- Calories: 420
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 70 mg
