Ingredients
Scale
- 1 batch red enchilada sauce (or 15 ounces store-bought)
- 1 tablespoon olive oil
- 1 small white onion, diced
- 4 cloves garlic, minced
- 1 ½ pounds lean ground beef
- 1 teaspoon ground cumin
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- Fine sea salt and freshly cracked black pepper
- 8 large flour tortillas
- 3 cups shredded Mexican-blend cheese
- Toppings: fresh cilantro, diced avocado, chopped red onion, sour cream, or crumbled cotija cheese
Instructions
- Prepare the Sauce: If making homemade enchilada sauce, prepare it first. If using store-bought, keep it ready for assembly.
- Cook the Beef Filling: Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, sauté for 3 minutes. Stir in ground beef and cumin, cooking until browned. Break it apart with a spoon. Mix in beans and green chiles, then season with salt and pepper.
- Preheat the Oven: Set oven to 350°F (180°C). Spread ½ cup enchilada sauce on the bottom of a baking dish.
- Assemble the Enchiladas: Lay out a tortilla. Spread two tablespoons of sauce, then spoon in beef filling down the center. Sprinkle with cheese. Roll tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.
- Top with Sauce and Cheese: Spread the rest of the sauce over the tortillas. Cover with the remaining cheese evenly.
- Bake Until Perfect: Bake uncovered for 20 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve Hot: Remove from the oven and let rest for a few minutes. Garnish with fresh toppings before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes