Burrito Enchilada Recipe: Easy and Delicious Dinner Idea

If you’re craving a dish that combines the hearty satisfaction of a burrito with the rich, comforting flavors of an enchilada, then this Burrito Enchilada Recipe is exactly what you need. This fusion dish takes the best of both worlds, layering tender tortillas stuffed with seasoned meat, beans, and cheese, then smothering them in a vibrant enchilada sauce.

The result? A deliciously cheesy, spicy, and filling meal perfect for any day of the week.

Whether you’re cooking for family or entertaining friends, this recipe is sure to impress with its bold flavors and comforting textures.

This recipe is simple enough for weeknight dinners but special enough to serve at gatherings. Plus, it’s highly customizable, allowing you to swap ingredients to suit your taste or dietary needs.

In this post, I’ll walk you through every step, from picking the right ingredients to serving suggestions that will elevate your burrito enchilada experience. So grab your apron, and let’s get cooking!

Why You’ll Love This Recipe

This Burrito Enchilada recipe is a game-changer for several reasons. First, it combines two beloved Mexican dishes into one, making it both familiar and exciting.

The layers of seasoned fillings wrapped in warm tortillas and baked under a blanket of tangy enchilada sauce and melted cheese create a mouthwatering balance of flavors and textures.

It’s also incredibly versatile. You can easily make it vegetarian by substituting the meat with beans or sautéed vegetables, or adjust the spice level to your liking.

Plus, it reheats beautifully, making it a perfect make-ahead meal for busy weeks. This dish also freezes well, so you can enjoy it anytime with minimal effort.

Ingredients

• 8 large flour tortillas
• 1 lb ground beef (or ground turkey/chicken for a lighter option)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked rice (white or brown)
• 2 cups shredded cheddar cheese (or Mexican blend)
• 1 can (10 oz) enchilada sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• Optional toppings: chopped cilantro, sliced jalapeños, sour cream, diced avocado

Equipment

• Large skillet or frying pan
• Mixing bowl
• Baking dish (9×13 inch works well)
• Spatula or wooden spoon
• Measuring cups and spoons
• Grater (if shredding cheese from a block)
• Aluminum foil (optional, for baking)

Instructions

1. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
2. Cook the meat: Add ground beef to the skillet. Break it apart with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
3. Season the filling: Stir in ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine all the flavors.
4. Add beans and rice: Stir in the black beans and cooked rice. Cook for 2-3 minutes until heated through. Remove from heat.
5. Assemble the burrito enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of your baking dish to prevent sticking.
6. Fill the tortillas: Place about 1/3 cup of the filling in the center of each tortilla. Sprinkle a little shredded cheese over the filling, then roll up the tortilla tightly.
7. Arrange in the baking dish: Place each rolled tortilla seam side down in the baking dish. Once all are arranged, pour the remaining enchilada sauce evenly over the top.
8. Add cheese topping: Sprinkle the remaining shredded cheese over the sauce-covered burritos for that perfect golden crust.
9. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly browned.
10. Serve: Remove from oven and let cool for 5 minutes. Garnish with your favorite toppings such as chopped cilantro, sliced jalapeños, sour cream, or diced avocado.

Tips & Variations

For extra flavor, try adding a splash of lime juice to the filling before rolling the tortillas.

Feel free to swap the ground beef with shredded chicken, pork, or a plant-based protein to cater to your preferences. If you like your burrito enchiladas spicy, add diced jalapeños to the filling or mix some hot sauce into the enchilada sauce.

Vegetarian? No problem!

Replace the meat with sautéed mushrooms, bell peppers, zucchini, and corn for a colorful veggie filling. You can also use black beans and pinto beans together for a heartier texture.

For a different texture, try using corn tortillas instead of flour. Just warm them before filling to make them more pliable.

Nutrition Facts

Serving Suggestions

This burrito enchilada pairs wonderfully with a simple side salad for a lighter touch. Consider a fresh cabbage slaw with lime vinaigrette or a classic Mexican street corn salad for added brightness.

For a heartier meal, serve with Mexican rice and refried beans. A dollop of sour cream or guacamole on the side enhances the creaminess and balances the spices.

Looking for beverage pairing? A cold cerveza, margarita, or a refreshing agua fresca such as horchata or tamarind water complements this dish perfectly.

Conclusion

Combining the flavors and textures of two classic Mexican dishes, this Burrito Enchilada recipe brings warmth, comfort, and bold taste to your table. It’s easy to prepare, versatile, and packed with protein and fiber, making it both delicious and nourishing.

Whether you’re a seasoned cook or a kitchen newbie, the step-by-step instructions will guide you smoothly through the process.

Don’t hesitate to customize the fillings and toppings to make this dish your own. And if you enjoy dishes like this, be sure to check out our other favorites like Easy Chicken Enchilada Casserole, Classic Beef Burrito Recipe, and Vegetarian Black Bean Enchiladas for more inspiration.

Happy cooking and buen provecho!

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