Enchilada-Style Burrito

Name: Enchilada-Style Burrito
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 lb Ground Beef; 1 medium Onion, diced; 2 cloves of Garlic, minced; 1 tbsp Chili Powder; 1 tsp Ground Cumin; 1 tsp Paprika; 1/2 tsp Oregano, dried; 1 tsp Salt; 1/2 tsp Pepper (Black); 1 tbsp Vegetable Oil; 1 can of Canned Refried Beans; 1 can of Canned Diced Green Chiles, mild; 2 cups Cooked Mexican-Style Rice; 4 large (10")s of Flour Tortilla, 12-inch; 2 cups Red Enchilada Sauce; 3 cups Shredded Cheese, Cheddar and Monterey Jack or Mexican blend; 2 cups Iceberg Lettuce, shredded; 1 large Tomato, diced; 1/2 cups Sour Cream; 1/4 cups Cilantro, fresh, chopped

These Enchilada-Style Burritos blend the cozy, saucy flavors of classic enchiladas with the portability of a burrito. Savory seasoned beef, creamy refried beans, rice, and melty cheese are wrapped in warm tortillas, smothered in tangy enchilada sauce, then baked until bubbly—finished with crisp lettuce, fresh tomato, and cool sour cream for a perfect balance of textures and flavors.

These Enchilada-Style Burritos blend the cozy, saucy flavors of classic enchiladas with the portability of a burrito. Savory seaso... Show more

Health Grade

C- · Balanced

Time

1 hr

Price

6,40 €

Calories

1571 kcal

easy

meal prep

high protein

low carb

Method

Preheat the oven

Heat the oven to 400° F and set out a baking dish large enough to hold the burritos in a single layer.

Prep the toppings

Rinse and dry the iceberg lettuce, tomato, and cilantro. Dice the tomato, shred the lettuce into thin ribbons, and chop the cilantro. Mince the garlic and dice the onion so the filling comes together smoothly, then keep the toppings in separate bowls.

Cook the filling

Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 5 min until softened. Stir in the garlic, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper, and cook for 1 min until fragrant. Add the ground beef and cook, breaking it up with a spoon, for 6 min or until browned and no longer pink. Stir in the canned refried beans, canned diced green chiles, and cooked Mexican-style rice, then cook for 2 min more until everything is hot and evenly mixed.

Assemble the burritos

Spread a thin layer of the red enchilada sauce in the bottom of a baking dish. Divide the filling among the flour tortillas, roll each one up snugly, and place them seam-side down in the dish. Spoon the remaining sauce over the top, then blanket everything with the shredded cheese.

Bake the burritos

Bake at 400° F for 15 min until the cheese is melted and the sauce is bubbling around the edges.

Rest briefly

Let the burritos rest for 5 min so the sauce settles a bit and the tortillas firm up.

Garnish and serve

Top the burritos with the sour cream and the reserved lettuce, tomato, and cilantro. Spoon a little extra sauce from the dish over each burrito and serve hot.