Based on our annual salsa consumption in this house, I’m thinking it’d be smart to start investing in restaurant-sized tubs of the stuff. Or in Old El Paso’s stock.

Not that we really needed an excuse, but I thought it might be nice to eat the stuff on something different for a change. Like enchiladas. Sure, they already have sauce, but I was sure they’d be even better with salsa.

I was right. Although what came out of my kitchen was more burrito-like. Somewhere between an enchilada and burrito. We’ll say it’s a burritolada.

Filled with refried beans, brown rice, and onion, these guys are sure to fill you up and satisfy you’re need for copious amounts of Mexican food.

homemade enchiladas

At first glance, they look like my black bean pineapple enchiladas. I assure you they’re not. {Those are still my all time fave.}

homemade burritos

My secret to delicious enchiladas without the cheese lies in the broiler. A few minutes on high to get a nice crispy, brownish crust, and they go from good to awesome.

enchilada recipe

With a nice pile of bell peppers cooked in Worcestershire sauce and cumin. You could opt to put these in the burritos if you wanted, but mine never would’ve rolled up. I like them on their own anyway.


Now comes the fun part: the toppings.


Salsa, jalapeno, and cilantro on mine, salsa, jalapeno, and sour cream for the husband. Much like our crock pot baked potatoes. Winking smile

I’m not convinced I like cilantro.

salsa and jalapenos


Refried Burritoladas

Refried Burritoladas


  • 10 whole wheat tortilla shells
  • 2 cups brown rice
  • 2 14.5 oz cans of vegetarian refried beans
  • 2 Tbsp low sodium taco seasoning
  • 1 onion, finely chopped
  • 3 Tbsp tomato paste
  • 3 Tbsp water
  • 1 14.5 oz can enchilada sauce
  • Optional toppings: salsa, jalapenos, cilantro


  1. Prepare rice according to package directions.
  2. Saute onion on medium high heat until starts to brown.
  3. Stir in tomato paste and water. Let cook for a few minutes, then mix into cooked rice.
  4. Fill tortilla shells with a little bean mixture followed by some rice mixture.
  5. Fold the ends in, then roll up. Place seam side down in greased baking dish.
  6. Repeat for all enchiladas.
  7. Cover with enchilada sauce, making sure to cover as much of the tortilla as possible.
  8. Bake at 350 degrees for 20 minutes.
  9. For the last 3 minutes, crank broiler up to high. Cook until tops start to bubble or brown.

Are you a burrito person or an enchilada person? I’m not a fan of restaurant enchiladas at all, which is weird considering the amount I go through at home.


Find out what we did or didn’t decide about finding out the baby’s sex this afternoon on tiny sneakers!