Past Recipes
Beef and Pinto Bean Enchiladas

Beef and Pinto Bean Enchiladas with Cholula and Lime

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Enchiladas get a major upgrade this week with the Chef Elana treatment. Ground beef is transformed into a zesty filling with the addition of roasted green chiles, tomato, oregano, and cumin, then blended with hearty pinto beans and Monterey Jack and stuffed into flour tortillas. It’s all smothered in tomato sauce and even more cheese and baked until melty and bubbling, then garnished with scallions and Cholula hot sauce.

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 1020
    • Protein 54g
    • Total Carb 85g
    • Total Fat 53g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • 15-ounce can pinto beans
      • 1
      • 15-ounce can pinto beans
    • romaine heart
      • 1
      • romaine heart
    • lime
      • 1
      • lime
    • scallions
      • 2
      • scallions
    • ground beef
      • 12 ounces
      • ground beef
    • ground cumin
      • 1/2 teaspoon
      • ground cumin
    • dried oregano
      • 1/2 teaspoon
      • dried oregano
    • diced green chiles
      • 1/4 cup
      • diced green chiles
    • 15-ounce can crushed tomatoes
      • 1
      • 15-ounce can crushed tomatoes
    • shredded Monterey Jack cheese
      • 2 ounces
      • shredded Monterey Jack cheese
    • flour tortillas
      • 6
      • flour tortillas
    • mayonnaise
      • 1 packet
      • mayonnaise
    • Cholula hot sauce
      • 2 packets
      • Cholula hot sauce
    • aluminum tin
      • 1
      • aluminum tin

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium pan
    • baking sheet

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450ºF. Drain and rinse beans. Halve romaine heart lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Halve lime; cut 1 half into wedges for serving. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. 

    2. Brown beef

      Brown beef

      Pat beef dry with paper towel. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add scallion whites and light greens and beef. Season with half of spice mix, ½ teaspoon salt, and pepper. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer to a bowl and set aside, discarding juices. Reserve pan.

    3. Make sauce

      Make sauce

      Add 1 tablespoon olive oil to pan from beef and place over medium heat. When oil is shimmering, add green chiles and remaining spice mix. Cook until softened, 3 minutes. Add crushed tomatoes and ½ cup water. Stir to combine. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until sauce has thickened slightly, 6 minutes. Taste and add salt and pepper. Transfer ½ cup sauce to bowl with beef. 

    4. Finish filling

      Finish filling

      Add 1 cup beans to bowl with beef. Add ¼ cup Monterey Jack and stir to combine. Taste filling and add salt and pepper as desired. Reshape aluminum tin, if bent, lightly coat insides with olive oil, and place on a baking sheet. 

    5. Assemble and bake enchiladas

      Assemble and bake enchiladas

      Place tortillas on a clean, dry surface. Working 1 at a time, add ½ cup filling to center, roll into a cylinder, and place seam-side down in tin. Repeat to form 6 enchiladas. Scatter any remaining filling around enchiladas in tin. Spoon over reserved sauce to mostly cover and sprinkle over remaining Monterey Jack. Bake until filling is warmed through and cheese is bubbling, 7-8 minutes.

    6. Finish and plate enchiladas

      Finish and plate enchiladas

      While enchiladas bake, in a large bowl, combine mayonnaise, 1 packet Cholula, juice of ½ lime, and ⅛ teaspoon salt. Add romaine and toss to coat. Use any remaining downtime to set the table. Once baked, transfer enchiladas to serving plates with salad. Garnish with scallion dark greens and serve with lime wedges and remaining Cholula. Dig in!

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