Baked Beef and Bean Enchiritos (Print version)

Saucy baked enchiritos filled with seasoned beef, refried beans, and cheese, then baked until bubbling and fork-tender.

# Ingredients:

For the beef and bean filling

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely diced
03 - 1 lb (450 g) ground beef, 85 to 90 percent lean
04 - 3 cloves garlic, minced
05 - 2 tablespoons tomato paste
06 - 2 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon fine salt, plus more to taste
10 - 1/4 teaspoon black pepper
11 - 1/2 cup (120 ml) water
12 - 1 can (16 oz or 454 g) refried beans

For assembly

13 - 2 cans (10 oz each or 283 g each) red enchilada sauce, divided
14 - 8 medium flour tortillas, about 8 inches wide
15 - 1 1/2 cups (170 g) shredded cheddar cheese, divided
16 - 1 cup (115 g) shredded Monterey Jack cheese, divided

For topping and serving

17 - 1/4 cup sliced black olives
18 - 2 tablespoons chopped fresh cilantro
19 - 2 green onions, thinly sliced
20 - Sour cream, for serving

# Instructions:

01 - Preheat the oven to 375 F. Lightly grease a 9-by-13-inch baking dish and spread 1/2 cup enchilada sauce across the bottom.
02 - Heat the olive oil in a large skillet over medium-high heat. Add the onion and ground beef, then cook for 6-8 minutes, breaking up the beef, until the meat is browned and cooked through. Drain excess fat if needed.
03 - Stir in the garlic, tomato paste, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute, then add the water and simmer for 2-3 minutes until the mixture thickens.
04 - Reduce the heat to low. Stir in the refried beans until the filling is creamy, hot, and thick enough to hold its shape on a spoon. Taste and adjust salt if needed.
05 - Warm the tortillas until flexible. Spoon about 1/2 cup filling down the center of each tortilla and sprinkle with a little cheddar and Monterey Jack. Roll snugly and place in the baking dish with the closed side down.
06 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining cheddar and Monterey Jack, covering the centers and edges.
07 - Bake uncovered for 22-25 minutes, until the sauce bubbles and the cheese is melted. Rest for 5 minutes, then top with olives, cilantro, green onions, and sour cream.

# Good to know:

01 - Best served hot after a 5-minute rest so the filling sets.
02 - Make the beef and bean filling up to 1 day ahead.
03 - Refrigerate leftovers in an airtight container for 3-4 days.

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