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Enchilada Style Bean Burrito Recipe
Ash Tyrrell

Enchilada Style Bean Burrito Recipe

I still remember the first time I smothered a burrito in warm enchilada sauce instead of just rolling it up plain. It changed everything for me. I make this enchilada style bean burrito recipe whenever I want something hearty, cheesy, and comforting without turning on the stove for hours.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 large flour tortillas – burrito-size tortillas hold the filling without tearing
  • 1 cup uncooked rice – I use jasmine rice but any long-grain rice works well
  • 2 tablespoons butter or oil – toasting the rice in this first gives it a nutty depth
  • 2 cans 15 oz each black beans, drained and rinsed – rinsing well cuts down on sodium
  • 1 small onion chopped – adds a mild, sweet base flavor to the bean mixture
  • 2 cloves garlic minced – fresh garlic beats the jarred kind here
  • 1 teaspoon red chili powder – adjust to taste if you like it milder or spicier
  • 2 green chilies chopped – for a fresh, slightly sharp kick
  • 2 cups enchilada sauce – the star ingredient that makes this dish "enchilada style"
  • 2 cups shredded Mexican cheese blend – grate it fresh for the best melt
  • 2 tablespoons chopped cilantro – stir it into the rice for brightness
  • 1 tablespoon lemon juice – wakes up the rice right before serving
  • Salt to taste – season the beans gradually rather than all at once
  • Sour cream salsa, lettuce, guacamole – for topping once the burritos are baked

Method
 

  1. I start by heating butter in a saucepan and adding the uncooked rice, letting it toast for three to four minutes until it turns slightly golden. This little step builds a nutty flavor you just can't skip. I then add water per the package instructions, cover, and simmer until fluffy. A splash of lemon juice and chopped cilantro finish it off beautifully.
  2. While the rice cooks, I sauté chopped onion in a little oil until it turns soft and translucent. I stir in garlic, green chilies, and chili powder, letting the spices bloom for a minute. Then I add the drained black beans with a splash of water, mashing some slightly so the filling holds together when rolled.
  3. I always warm my tortillas in a dry skillet for about 20 seconds per side before filling them. This makes them pliable so they don't crack or tear. Skipping this step is one of the easiest ways to end up with burritos that fall apart in the oven.
  4. I spoon a portion of rice and beans onto the center of each tortilla, then sprinkle a little cheese on top. Folding in the sides first, I roll tightly from the bottom up, seam side down. Keeping the filling centered stops the burrito from bursting open while it bakes.
  5. I spread a thin layer of enchilada sauce across the bottom of my baking dish first, just like you would for enchiladas. After arranging the rolled burritos seam side down, I pour the remaining sauce over the top and finish with a thick layer of shredded cheese. It bakes at 375°F for 20 to 25 minutes, until the cheese is melted and slightly golden.
  6. Once out of the oven, I let the dish rest for five minutes before adding sour cream, salsa, shredded lettuce, and guacamole. This resting time helps the sauce set slightly so the burritos hold their shape when you slice into them.

Notes

  • I always toast my rice in butter first it makes a noticeable difference in flavor compared to plain boiled rice.
  • I grate my own cheese instead of buying pre-shredded, since it melts far smoother and creamier.
  • I like warming my enchilada sauce slightly before pouring it over the burritos so the dish bakes more evenly.
  • I never overfill my tortillas, even though it's tempting, because a thinner roll bakes more evenly and holds together better.
  • I let the burritos rest for a few minutes after baking so the sauce thickens instead of running everywhere.