An enchirito inspired dish combines seasoned ground beef, refried beans, and melted cheddar cheese inside soft tortillas, finished with enchilada sauce and black olives. This microwave-friendly version comes together in under 30 minutes with minimal cleanup.
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Heat a large pan over medium heat. Add the meat to the hot pan along with the diced onions. Break the larger pieces of meat up as it cooks and finishes browning. Drain the fat. Return the pot back to the heat source and season the beef with the taco seasoning packet. Add the water and let simmer for 5 minutes.
Heat the refried beans in either the microwave in a microwave-safe bowl or on the stovetop.
Warm the tortilla in the microwave by placing four tortillas on a microwave-safe plate and setting a damp paper towel on top. Microwave for 45 seconds. Repeat for the next set of soft tortillas. (If you don't want to use the microwave, see note section below for the directions to use the oven)
Spread out the tortilla by working in batches. Spoon 3 tablespoons of refried beans into the center of each tortilla. Add 3 tablespoons of taco-seasoned beef over the refried beans. Then, add about 1-2 teaspoons of red enchilada sauce.
Fold up the burrito and place it on a plate. Spoon 2-3 tablespoons of red enchiladas sauce over each wrapped burrito. Sprinkle shredded cheese over the burrito. Warm in the microwave for about 2 minutes. Remove from the microwave and top each enchirito with sliced black olives.
Store leftover enchiritos in an airtight container in the refrigerator for up to 3 days; reheat in the microwave for 1-2 minutes until warmed through.
Yes. Assemble the enchiritos through step 4, refrigerate covered, then microwave for 2-3 minutes (slightly longer than fresh) before topping with olives.
Wrap tortillas in foil and warm in a 350°F oven for 10 minutes, or heat them individually in a skillet over medium heat for 30 seconds per side.
Mild red enchilada sauce works as written, but medium or hot varieties can be used depending on spice preference. Canned sauce is convenient and consistent.
Yes. Monterey Jack, Mexican blend, or pepper jack will all melt well; avoid fresh cheeses like queso fresco as they won't melt properly.
This recipe makes 8 enchiritos, serving 4 people as a main course or 2-3 as a hearty meal.
