Leftover Burritos = Enchiladas!

Renee G says….

It comes as a slight surprise to me that a few of the other mums at school look up to me as some sort of example of exemplary parenting. “Why?” I said, “I’m just normal like everyone else.”

“But you have four kids, and you manage to always look calm. And the other day when I came over, you made dinner in about 5 minutes and it was amazing. With real beetroots.”

“It was 20 minutes, and yeah, beetroot chips. They were good.”

“From actual beetroots, and I saw you boiled them first, then put them in the oven with something or rather.”

These sort of comment always make me feel vaguely uncomfortable. I hate the idea that someone is putting my parenting on a pedestal. Every family has its own challenges, and coping with those challenges is what makes parenting so intriguing and frustrating. What works for me may not work for someone else, and vice versa. But the gushing continued:

“And remember earlier this year when your husband was away with work all the time, how do you get all those kids into bed by yourself?”

“I yell at them, and I mutter rude things to myself under my breath. Doesn’t everyone?”

So, I guess if you want to aspire to my version of normalcy, here is how to use up leftover burrito mince and beans.

6pm – “What is for dinner tonight?” “Enchiladas”
“What are enchiladas?” asked one of the kids. “They are kind of like sushi and nachos”
“Oh yum, that sounds awesome”.

Enchilada ingredients


  • Servings: 4-6
  • Difficulty: easy
  • Print

  • Burritos leftover mince
  • Can mixed beans
  • Can peas
  • One eggplant
  • 12 small tortilla wraps
  • Grated cheese
  • Jar of salsa
How to prepare

Chop up the eggplant into small cubes. Drain the cans of peas and beans and place into a bowl and mix them together. Set out the different ingredients around your working space, as this makes it easier to combine them into each roll.

Rub some butter on the base of your ovenproof dish to stop the tortillas sticking as they cook.

Enchilada filling
Enchilada filling

How to cook

Cook the eggplant cubes with some olive oil in a small pan on a medium heat until they are soft.

Place a tortilla on the bench and add a spoon full of each different filling to the centre of the tortilla, in a long strip. Now, roll up the tortilla like a sushi roll, with the filling in the middle. Transfer the rolled tortilla into the ovenproof dish and repeat until the dish is filled with rolls (enchiladas).

Once the dish is full, spread the salsa across the top of the enchiladas, and cover the whole thing with sprinkles of grated cheese.

Put the dish into the oven at about 180oC for about 20 minutes until the cheese has melted and the dish is heated all the way through.

Laying them in the pan
Laying them in the pan

How to serve

Use a spatula to transfer a couple of enchiladas to each plate and serve. You could add a salad as a side, but each one is full of vegetables and beans, so it doesn’t really need anything else.

Bake the enchiladas
Bake the enchiladas

6.30pm – Dinnertime. If you have any leftovers (of this leftovers meal!), they are quite nicely self-contained and make good lunches for the next day. We didn’t have any leftovers – apparently nacho flavoured sushi is as good as it sounds. We did, however, have many fart jokes all evening thanks to the ‘beans make you fart’ discussion…

Now enjoy those tasty enchiladas
Now enjoy those tasty enchiladas/nacho flavoured sushi….

Chef Scotty B’s enchilada recipe…

Enchiladas are like smaller burritos that are baked in the oven with a coating of sauce and cheese. They can be filled with anything. If you have any vegetables floating around your fridge that you feel like adding to this recipe, go for it! I thought mushrooms, fresh tomato, eggplant and cauliflower might work well. But really, anything goes!

Baking the enchiladas
Baking the enchiladas


  • Servings: 2-4
  • Difficulty: easy
  • Print

  • 145g refried beans
  • 100g spiced sour cream
  • 175g salsa
  • 250g beef mix
  • 120g adobo paste
  • Tomato or BBQ sauce (use whatever you have in the fridge that you think might work well)
  • 3 tortilla wraps
  • Grated cheese
  • fresh avocado (opt)
  • spiced sour cream

Steam or microwave tortillas for approx 30 sec until soft.

Divide beans, beef mix and salsa evenly between each tortilla.

Wrap like mini burritos and place in baking dish. Cover in adobe paste and tomato sauce (to taste). Cover in grated cheese and bake at 250 C until cheese has melted. Approx 20-30 min

Serve with sour cream and the leftover avocado from the burritos (if you didn’t eat it for breakfast). Best eaten with an ice cold cerveza….

Enchiladas and cerveza
Enchiladas and cerveza, what could be better?

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