Beef and Bean Enchirito
 
Prep time
Cook time
Total time
 
Cuisine: Mexican
Serves: 2
Ingredients
  • 8 oz ground beef, 7% fat
  • 6 6 inch flour tortillas
  • 5 oz pinto beans, canned
  • 2½ oz yellow onion, large dice
  • 2½ oz red bell pepper, large dice
  • 2½ oz green bell pepper, large dice
  • 1 tbsp minced garlic
  • juice from ½ lime, approximately 1½ tbsp
  • 2½ oz enchilada sauce, approximately ½ a small 5 oz can)
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp Mexican oregano
  • ½ tsp dried cilantro
  • ⅛ tsp salt and more to taste
  • ⅛ tsp black pepper and more to taste
  • 1 tbsp canola oil
  • 2 oz Mexican blend cheese, shredded
  • ½ oz cotija cheese (optional, but highly suggested)
  • ¼ medium jalapeno, seeded and slivered (optional but highly suggested)
  • Sliced manzanilla olives (optional)
Instructions
  1. In a small baking dish, spray lightly with cooking spray.
  2. Preheat the oven to a Low broil with the highest shelf at the mid-point.
  3. In a medium saute pan, heat the canola oil over Medium/Medium-High heat.
  4. When the oil starts to shimmer, add the ground beef.
  5. Break up the ground beef as it cooks to create a consistent crumble.
  6. Add the salt and pepper.
  7. When all the pink is gone, add the onion and bell peppers.
  8. Cook the peppers and onion in the crumbled ground beef until fragrant, approximately 3 minutes.
  9. Add the garlic and spices, cooking until fragrant approximately 1 minute.
  10. Add the lime juice and stir to distribute.
  11. Add the pinto beans and fold gently to keep from smashing or breaking the beans.
  12. Reduce heat to Medium-Low and taste, adding salt and pepper as needed. Remember chili powder typically contains a fair amount of salt which is why we lightly salted it initially.
  13. Wrap the tortillas in paper towels and warm in the microwave for 20 seconds.
  14. Remove warmed tortillas and begin to assemble the burritos using this process: Spread a small amount of cheese on the tortilla.Spoon ¼ cup (or so) of the meat mixture onto the cheese.Shape the meat and cheese horizontally across the tortilla, leaving no more than an inch from the edge. Fold the side edges over the meat, then fold the bottom edge over top, before closing by pulling the top over the bottom.
  15. Place rolled burritos into the baking dish.
  16. Load all six burritos into the baking dish before spooning enchilada sauce over top.
  17. Spread Mexican blend cheese over the sauce.
  18. Spread cotija cheese over top and place the baking dish onto a baking sheet covered with foil.
  19. Place the enchiritos into the oven under the broiler and cook until the cheese is melted, approximately 5 minutes.
  20. Turn the broiler to High and brown the top of the cheese, approximately 2 minutes. DO NOT LEAVE THE BROILER UNATTENDED!
  21. Remove the enchiritos when browned as desired.
  22. Use 2 spatulas to lift the enchiritos onto the plate.
  23. Garnish with slivered jalapenos and olives, if desired.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/06/26/beef-and-bean-enchirito/