📝 About This Recipe
Born from the golden era of 1960s fast food, the Enchirito is the legendary love child of a beefy burrito and a saucy enchilada. This recipe recreates that nostalgic magic with seasoned ground beef, creamy refried beans, and a signature red sauce that blankets every inch of the soft flour tortilla. Topped with a generous layer of melted cheddar and briny black olives, it’s a comforting, cheesy masterpiece that brings the drive-thru experience straight to your dining room table.
🥗 Ingredients
The Signature Red Sauce
- 15 ounces Tomato sauce (plain, unseasoned)
- 2 tablespoons Chili powder (mild or medium)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 cup Beef broth (to thin the sauce)
The Beef & Bean Filling
- 1 pound Ground beef (80/20 or 85/15 lean-to-fat ratio)
- 1 can (16 oz) Refried beans (pinto or black bean style)
- 1/2 cup Yellow onion (very finely diced)
- 1 teaspoon Smoked paprika
- to taste Salt and Pepper
Assembly & Garnish
- 6 pieces Flour tortillas (soft, 8-inch 'fajita' size)
- 2 cups Mild Cheddar cheese (freshly shredded)
- 1/4 cup Black olives (sliced)
- 1/4 cup Diced onions (raw, for topping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). This will ensure a quick melt once the Enchiritos are assembled.
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2
In a small saucepan over medium heat, whisk together the tomato sauce, beef broth, chili powder, cumin, garlic powder, and onion powder. Simmer for 10 minutes until slightly thickened and flavors are well-incorporated.
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3
While the sauce simmers, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into very small crumbles with a spatula, until no longer pink.
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4
Drain the excess grease from the beef. Stir in the finely diced onions and smoked paprika, cooking for another 2-3 minutes until the onions are translucent.
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5
In a separate small pot or microwave-safe bowl, warm the refried beans until they are smooth and easy to spread.
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6
Warm the flour tortillas in the microwave for 20-30 seconds between damp paper towels. This makes them pliable and prevents cracking during the rolling process.
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7
Lay one tortilla flat. Spread a generous 2 tablespoons of warm refried beans down the center, followed by 3 tablespoons of the seasoned ground beef.
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8
Fold the sides of the tortilla inward slightly, then roll it up tightly into a cylinder. Place the rolled tortilla seam-side down in a 9x13 inch baking dish.
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9
Repeat the assembly process for the remaining tortillas, lining them up side-by-side in the dish.
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10
Ladle the warm red sauce generously over the center of the rolled tortillas, leaving the very ends slightly exposed for that classic look.
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11
Sprinkle the shredded cheddar cheese over the sauce-covered portion of the Enchiritos.
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12
Place the baking dish in the oven for 5-8 minutes, or just until the cheese is bubbly and completely melted.
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13
Remove from the oven and immediately garnish with sliced black olives and additional raw diced onions.
💡 Chef's Tips
For the most authentic texture, use a potato masher to break the ground beef into tiny bits while cooking. Always shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent it from melting into that perfect gooey blanket. If the sauce is too tart, add a pinch of sugar to balance the acidity of the tomato sauce. Don't overstuff the tortillas, or they will burst in the oven; aim for a snug, uniform roll. If you want a 'wet' burrito style, completely submerge the tortillas in sauce before adding the cheese.
🍽️ Serving Suggestions
Serve with a side of Mexican-style rice and a scoop of cool sour cream. Pair with a crisp Mexican lager or a lime margarita to cut through the rich cheese. Add a side of shredded iceberg lettuce and diced tomatoes for a fresh crunch. A few dashes of your favorite hot sauce on top will provide that extra kick of heat. Serve in individual oval stoneware dishes for that authentic vintage restaurant presentation.