The Enchirito is Taco Bell’s legendary mashup of an enchilada and a burrito—a savory bundle of seasoned ground beef, refried beans, and diced onions wrapped in a soft flour tortilla, smothered in zesty red enchilada sauce and melted cheese. It’s the kind of nostalgic comfort food that feels both indulgent and familiar, with just the right kick of flavor. This homemade version channels all the original’s charm but lets you control the quality of each layer—making it even more flavorful, comforting, and a whole lot of fun to build.
Whether you’re recreating a fast-food favorite, planning a Tex-Mex feast, or just craving something ooey-gooey, this Enchirito delivers flavor and satisfaction in every forkful.
Ingredients:
For the beef filling:
- 500g ground beef
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Splash of water (as needed)
For the refried beans:
- 1½ cups canned or homemade refried beans
- 2 tbsp milk or water (for thinning)
- Pinch of cumin and salt
For the enchilada sauce:
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1½ tbsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp oregano
- 2 cups chicken or vegetable broth
- 2 tbsp tomato paste
- Salt to taste
Additional components:
- 6–8 medium flour tortillas
- 1½ cups shredded cheddar or a Mexican cheese blend
- Diced onions (for layering or topping)
- Fresh cilantro or jalapeños for garnish (optional)
Instructions:
1. Cook the beef filling:
Heat a skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat, then stir in diced onions, garlic, tomato paste, and all seasonings. Cook for another 3–4 minutes until fragrant and everything is well combined. Add a splash of water to keep it saucy. Set aside.
2. Prepare the beans:
In a saucepan, gently heat the refried beans over low heat. Stir in a little milk or water to loosen the texture. Add a pinch of cumin and salt for added flavor. Keep warm.
3. Make the enchilada sauce:
In a small saucepan, heat the oil over medium heat. Whisk in the flour to form a roux and cook for 1–2 minutes until lightly golden. Add all the spices and whisk for another 30 seconds. Gradually pour in the broth, whisking constantly to avoid lumps. Stir in tomato paste and simmer until the sauce thickens (about 5–7 minutes). Season with salt and set aside.
4. Warm the tortillas:
Heat your tortillas slightly so they’re pliable—either wrapped in a damp towel in the microwave for 20 seconds or quickly over a skillet.
5. Assemble the Enchiritos:
Lay a warm tortilla on your work surface. Spread a layer of refried beans down the center, followed by a scoop of seasoned beef and a sprinkle of diced onions. Roll the tortilla burrito-style and place seam-side down in a baking dish.
Repeat with the remaining tortillas.
6. Smother and bake:
Once all enchiritos are in the dish, spoon the enchilada sauce generously over the top. Make sure they’re covered but not swimming. Sprinkle shredded cheese over the entire dish.
Bake at 180°C (350°F) for about 15–20 minutes, or until the cheese is melted and bubbly.
7. Serve hot:
Garnish with more diced onions, chopped cilantro, or sliced jalapeños. Serve with sour cream, guacamole, or extra sauce on the side for dipping.
Tips for My’s Signature Spin:
- Try swapping the beef with spicy shredded chicken or a mushroom-and-pepper veggie mix.
- Add a splash of chipotle adobo or smoked paprika to the sauce for smoky depth.
- Layer a slice of pickled jalapeño or a few olives into each roll for that surprise bite.
This dish screams casual comfort, but with your flair for presentation, imagine serving these in a sizzling skillet with a dollop of lime crema and a tropical mango slaw on the side. Let me know if you want a version tailored for a dinner party or mini bite-sized Enchiritos for a snack platter!