Beef and Bean Enchurritos
Ingredients
• 1 Pound Lean Ground Beef
• 1 Cup Spanish Onion, chopped into ¼” dice
• 1 Clove Garlic, finely minced
• 2 Teaspoons Chili Powder
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Smoked Ground Cumin
• ½ Teaspoon Kosher Salt
• ½ Teaspoon Freshly Ground Black Pepper
• 2 Cups Frijoles Refritos
• 1¼ Cups Enchilada Sauce
• 6 Flour Tortillas, 9” burrito size
• ½ Pound of Monterey Jack, Queso Blanco or Asadero Cheese, shredded (or a combination of all three)
Preparation Steps
Step 1. Preheat oven to 350ºF.
Step 2. In a medium bowl, combine Ground Beef, ¾ cup Onion and the Garlic.
Step 3. Set a large fry pan over medium-high heat and add the Beef mixture. Cook stirring until the Beef has browned. Stir in the Chili Powder, Oregano, Cumin, Salt and Black Pepper and then reduce heat to simmer and cook, stirring occasionally, for 5 minutes. Stir in the ½ cup of the Enchilada Sauce until heated through and then stir in the Refried Beans and cook for an additional 5 minutes. Remove from heat and set aside.
Step 4. Wrap the Tortillas in aluminum foil and warm in the preheated oven for 10 minutes to soften.
Step 5. Spread ½ cup of the Beef and Bean mixture along the bottom edge of the warmed tortillas. Sprinkle 2 tablespoons of the Cheese or Cheeses on top of the Beef and Beans. Roll up the Tortillas and place them with the seam down in a 9” x 13” baking dish sprayed with non-stick. Bake for 20 minutes.
Step 6. Remove the baking dish from the oven and brush the remaining Enchilada Sauce over the top and sprinkle with the remaining ¼ cup Onion. Return the baking dish to the oven for 15 minutes.
Step 7. Remove the baking dish from the oven again, top with the remaining shredded Cheese(s) and bake for an additional 5 minutes until the cheese melts and bubbles. Let the finished Enchurritos rest for 5 minutes then carefully separate and serve.
• 1 Pound Lean Ground Beef
• 1 Cup Spanish Onion, chopped into ¼” dice
• 1 Clove Garlic, finely minced
• 2 Teaspoons Chili Powder
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Smoked Ground Cumin
• ½ Teaspoon Kosher Salt
• ½ Teaspoon Freshly Ground Black Pepper
• 2 Cups Frijoles Refritos
• 1¼ Cups Enchilada Sauce
• 6 Flour Tortillas, 9” burrito size
• ½ Pound of Monterey Jack, Queso Blanco or Asadero Cheese, shredded (or a combination of all three)
Preparation Steps
Step 1. Preheat oven to 350ºF.
Step 2. In a medium bowl, combine Ground Beef, ¾ cup Onion and the Garlic.
Step 3. Set a large fry pan over medium-high heat and add the Beef mixture. Cook stirring until the Beef has browned. Stir in the Chili Powder, Oregano, Cumin, Salt and Black Pepper and then reduce heat to simmer and cook, stirring occasionally, for 5 minutes. Stir in the ½ cup of the Enchilada Sauce until heated through and then stir in the Refried Beans and cook for an additional 5 minutes. Remove from heat and set aside.
Step 4. Wrap the Tortillas in aluminum foil and warm in the preheated oven for 10 minutes to soften.
Step 5. Spread ½ cup of the Beef and Bean mixture along the bottom edge of the warmed tortillas. Sprinkle 2 tablespoons of the Cheese or Cheeses on top of the Beef and Beans. Roll up the Tortillas and place them with the seam down in a 9” x 13” baking dish sprayed with non-stick. Bake for 20 minutes.
Step 6. Remove the baking dish from the oven and brush the remaining Enchilada Sauce over the top and sprinkle with the remaining ¼ cup Onion. Return the baking dish to the oven for 15 minutes.
Step 7. Remove the baking dish from the oven again, top with the remaining shredded Cheese(s) and bake for an additional 5 minutes until the cheese melts and bubbles. Let the finished Enchurritos rest for 5 minutes then carefully separate and serve.
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