Enchiladas Rojas de Frijol con Arroz Rojo (Red Bean Enchiladas with Red Rice)
Corn tortillas dipped in red chilli sauce, rolled around creamy pinto beans and cheese, with red rice on the side.
Made with Red enchilada sauce and Corn tortillas from masa harina and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £1.98 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Heat 1 tbsp of the oil in a pan. Fry the chopped onion for 5 minutes, add the beans and mash roughly with a fork. Season with salt and stir in half the cheese.
5 min - 2
Warm your ready made red enchilada sauce (see the base recipe) in a wide pan until just simmering.
- 3
Heat the remaining oil in a frying pan. Fry each of your ready made corn tortillas (see the base recipe) for 10 seconds per side to soften. Drag each one through the warm sauce, shake off the excess and lay on a plate.
1 min 20 s - 4
Spoon a line of the bean filling down each tortilla and roll up. Lay seam side down in a baking dish.
- 5
Pour over the remaining sauce and scatter with the rest of the cheese. Bake for 15 to 20 minutes until bubbling and the filling is steaming hot all the way through.
18 min - 6
Meanwhile, warm your ready made arroz rojo (see the base recipe) in a covered pan with 3 tbsp water until steaming hot. Reheat chilled rice only once. Top the enchiladas with sliced onion, queso fresco and coriander and serve with the rice.
6 min
Tips
- Quickly frying the tortillas stops them tearing when dipped and rolled.
- Work fast once dipped. Soaked tortillas tear if left on the plate.
- Use a dish that holds the rolls snugly in one layer.
- Add a handful of sweetcorn to the filling for sweetness.
Storing and freezing
Cool within 1 hour and refrigerate for up to 2 days. Reheat once at 190C (fan 170C) for 20 minutes until steaming hot all the way through. Freeze for up to 1 month.
Questions
Can I make them vegan?
Yes. Leave out the cheeses or use dairy free cheese. The sauce, tortillas and beans are already plant based.
Can I use black beans?
Yes. Black beans or refried beans work equally well. Mash them roughly so they hold together.
Why do the tortillas tear?
They are likely cold or not fried briefly enough. Fry them in hot oil for a few seconds first so they stay flexible, and do not leave them in the sauce.
More made with red enchilada sauce
Pambazos de Papa con Chorizo (Dipped Potato and Chorizo Sandwiches)
EFNFPastel Azteca de Pescado (Layered Fish and Tortilla Bake)
GFEFNFCarne con Papas en Salsa Roja (Beef and Potatoes in Red Chilli Sauce)
DFEFNFPambazos de Barbacoa (Guajillo Dipped Beef Sandwiches)
EFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.