Ingredients
Scale
- 15 ounce can red enchilada sauce
- 1 tablespoon olive oil
- 1 small white onion, finely chopped
- 4 garlic cloves, minced
- 24 ounces lean ground beef
- 1 teaspoon ground cumin
- 15 ounce can pinto beans, washed and drained
- 4 ounce can diced green chiles
- Sea salt and freshly-ground black pepper to taste
- 8 large flour tortillas
- 3 cups shredded Mexican cheese blend
- Toppings: Fresh cilantro, red onions, avocado cubes, sour cream, and crumbled cotija cheese
Instructions
- In a large pan, heat oil over medium-high flame. Add onions and garlic, sautéing for 3 minutes. Introduce the ground beef and cumin. Sauté until the beef is fully browned, which usually takes about 5 minutes. Incorporate the beans and green chiles. Season with salt and pepper according to your taste.
- Preheat the oven to 350°F (180°C). Use 1/2 cup enchilada sauce to evenly coat the base of a 9 x 13-inch baking dish.
- Set up an assembly line: tortillas, enchilada sauce, beef mixture, and cheese. Lay a tortilla flat, smear two tablespoons of sauce on it. Add a generous portion of the beef mixture down the tortilla’s center, topped with 1/3 cup of cheese. Roll the tortilla and position it in the baking dish. Repeat for the remaining tortillas. Drizzle any leftover sauce on the enchiladas and top with residual cheese.
- Place the dish in the oven and bake for 20 minutes or until the enchiladas are thoroughly cooked, and the tortilla edges turn crispy. Once done, shift the dish onto a wire rack.
- Plate the beef enchiladas while they’re hot. Garnish with your chosen toppings and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: Mexican