Ingredients
Scale
- 1.5 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1.5 lb ground beef (80/20 lean)
- 1 tsp cumin
- 1/2 tsp chili powder
- 15 oz pinto beans, drained and rinsed
- 4 oz green chiles
- Salt and black pepper to taste
- 15 oz red enchilada sauce
- 8 flour tortillas (6-inch)
- 3.5 cups Mexican cheese, shredded
Instructions
- Preheat oven to 350°F (180°C).
- Heat olive oil in a skillet over medium-high heat. Add onion and garlic, cook for 3 minutes until softened.
- Add ground beef and cumin, breaking it up as it cooks for 5 minutes until browned.
- Stir in pinto beans and green chiles. Season with salt and black pepper. Remove from heat.
- Spread 1/2 cup enchilada sauce in a 9×13 inch baking dish.
- Fill each tortilla with beef mixture and cheese, roll tightly, and place seam-side down in the dish.
- Top with remaining sauce and cheese. Bake for 20 minutes until bubbly.
- Let rest for 2-3 minutes before serving.
Notes
- Use fresh tortillas to prevent cracking when rolling.
- For extra flavor, toast the tortillas lightly before filling.
- Let the filling cool slightly before assembling to avoid soggy tortillas.
- Adjust spice levels with more or less chili powder.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg