Enchiladas are basically burritos lain side by side and topped with tomato sauce, cheese and sour cream. What takes them to the next level is finishing them off in the oven.

A couple notes about the sour cream if you want to be creative: You can make your own by beating a bit of white vinegar into cream, or you can substitute with Greek yogurt.

For salt in this dish, I like to use soy sauce because it’s more potent and flavorful than regular table salt.


4-5 large flour tortillas
1/3 large onion, sliced
1 pack of ground beef
1 can of black or red beans, drained
ground cumin to taste
soy sauce to taste
cheese to taste (I prefer aged white cheddar)
tomato sauce or paste to taste (I prefer marinara)

Saute the onion in a large skillet, add the beef and beans, and keep the heat on until the beef cooks. Mix in the cumin and soy sauce toward the end of cooking, and melt in the cheese.

Preheat the oven to 350 degrees F. When the beef mix is cooked, use it to fill each tortilla. Roll the tortillas and place them side by side in a baking dish. Pour the tomato sauce over the tortillas, garnish with cheese, and cook in the oven until the cheese melts (about 5-10 min). Serve with sour cream and fresh lime if desired.