Pinto Beans Enchilada Stack

July 30, 2015
Serves 6
Skillet, Oven, Baking Pan
Prep time
Cook Time

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An unusual way to prepare enchiladas – stacked vertically instead of horizontally in a pan!  There’s plenty of protein with both ground beef and pinto beans in this recipe.  Toppings are optional but add flavor and color to this dish.  


  • 1
    Onion, chopped
  • 1
    Bell Pepper, chopped
  • 2
    Garlic cloves, chopped
  • 2-3 Tablespoons
  • 1 Pound
    Ground Beef
  • 1 (1.25 oz.) pkg.
    Taco Seasoning Mix
  • 1 (16-oz.)
    Refried Beans
  • 1 (15-oz) can
    Pinto Beans, rinsed & drained
  • 5 (10")
    Flour Tortillas (burrito size)
  • 2 1/2 Cups
    Mexican Cheese, shredded
  • 1/2 Cup
    Enchilada Sauce


  1. Preheat oven to 425 degrees F. Saute onion, bell pepper & garlic until softened over medium heat in a large skillet. Remove from skillet. Brown ground beef in skillet over medium-high heat 6-7 minutes until meat crumbles and is no longer pink. Add taco seasoning and 1/2 cup water and cook 1-2 minutes until thickened.

  2. Stir together refried beans and pinto beans.

  3. Place 1 tortilla on a lightly greased aluminum foil-lined pan. Top tortilla with half of meat mixture and 1/2 cup cheese; top with another tortilla, half of the pinto beans mixture, half of the enchilada sauce and 1/2 cup cheese. Top with another tortilla and repeat layers once. Top with remaining tortilla.

  4. Bake at 425 degrees F. for 16-18 minutes or until thoroughly heated and browned. Top tortilla with remaining 1/2 cup cheese and bake 2-3 minutes or until cheese is melted. Cut into wedges and serve with desired toppings.
    Suggested toppings: chopped tomatoes, chopped green onions, sour cream, guacamole, chopped fresh cilantro


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