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Chile Relleno Enchurritos

Can’t decide between enchiladas or burritos for Cinco de Mayo? Make enchurritos. Simply slather whole grain flour tortillas with spicy refried black beans, tuck cheese-filled green chiles inside, and roll them ‘em up. Lastly, drench with red enchilada sauce and pop in the oven. Easy to put together and always a hit–chile relleno enchurritos.

Chile Relleno Enchurritos

In Spanish, “enchilada” means “chili-sauced”, thus, Mexican filled and sauced corn tortillas are known as enchiladas. When we fill something—like a green chile–it’s relleno. When we roll flour tortillas around yummy fillings, we call them burritos. Put ‘em together and what have you got? Chile relleno enchurritos. 

assembling Chile Relleno Enchurritos

Using canned green chiles along with canned (or instant) black beans, these enchurritos come together quickly. When I don’t have time to make the sauce myself, I’ll use canned enchilada sauce. (For emergencies, I try to keep a can of enchilada sauce in our pantry. For this batch though, I used my quick homemade enchilada sauce.)

ready to bake--Chile Relleno Enchurritos

During Park City’s transition years, as town was evolving from a declined mine town into a world famous ski resort, there was a Mexican restaurant at the bottom of Main Street, Utah Coal and Lumber. Whenever we went there, I always ordered my favorite vegetarian enchurritos. Now, long after the restaurant ceased to be, I’m rolling up homemade chile relleno enchurritos, savory memories from the old days.

Wishing you a fun Cinco de Mayo fiesta. Get into the kitchen and cook something celebratory—these easy enchurritos. ¡Muy rico!

Chile Relleno Enchurritos

Do you like spaghetti squash? You’ll like this Mexican-inspired spaghetti squash with pinto beans and red enchilada sauce.

You might also want to try my chard and pepper jack quesadillas–they’ll go nicely with your margaritas and cervezas. Read the short and sweet of why we party on Cinco de Mayo here. ¡Viva Mexico!

Chile Relleno Enchurritos details:

  • There are several ways you can go about the beans you spread on the tortillas:
  • Easiest–buy a can of vegetarian refried beans—black beans or pintos.
  • Or puree black beans in the food processor with salsa and chili powder, as in this recipe.
  • Or mix hot water into the wonderfully flavorful Fantastic World Foods instant black bean mix. (Whole Foods stocks the mix in bulk, but not at all stores.) I suppose I could just order it from Amazon…)
  • I prefer Ortega canned green chiles. They’re sturdy–they don’t easily split when stuffed with cheese, like other canned chiles I’ve tried.
  • If your peeps like spicy food—stuff your chiles with pepper jack cheese instead of Monterey Jack.
  • Prep ahead: roll the tortillas with cheese-filled chiles in the morning, or the night before. But wait until ready to bake before pouring the enchilada sauce on top.

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Chile Relleno Enchurritos
Chile Relleno Enchurritos
Prep Time
20 mins
Cook Time
25 mins
These enchurritos come together in a jiffy--and they are huge hit with everyone!
Author: Letty Flatt
  • 1 ¾ cups (15-ounce can) black beans, rinsed and drained (see note for other options)
  • Spicy red or green salsa , 1/3 cup more or less, as needed
  • Chili powder blend , 1 teaspoon, more or less, to taste
  • 8 whole grain tortillas
  • 8 whole canned mild green chiles , 2 or 3 (4-ounce) cans (if there is an extra chile, dice it for top garnish)
  • About 6 ounces Monterey Jack cheese , sliced into 8 pieces, plus about ¼ cup grated for the top
  • About 2 cups red enchilada sauce , homemade or purchased
  • Cilantro garnish , if you have it (I didn’t!)
  1. In the work bowl of a food processor, puree the drained black beans and chili powder with salsa. You want the bean mixture to be smooth and spreadable—add more salsa as needed. Taste and add more chili powder if you wish. Scrape into a small bowl and set aside. (see note)
  2. Drain the green chiles and place on plates. Insert a strip of cheese in each. Spread each tortilla generously with the black bean mix, almost to the edges.
  3. Brush a 9 x 13-inch pan with oil, or spray with cooking spray. Pre-heat oven to 350°F.
  4. Roll each bean-coated tortilla around a cheese-filled chile, then place in the prepared pan. (see note) Pour enchilada sauce over the filled tortillas, making sure the edges get plenty of sauce. Garnish with diced chiles and a sprinkle of cheese. Bake until heated through and sauce begins to bubble, 25-to 30 minutes.
Recipe Notes

See chile relleno enchurritos recipe details for 2 other options for the bean spread.


  • Patricia Constable

    Thanks Letty, That sound like a cinco de Mayo for the Constables. Perfect… I loved to have that dinner when I worked at Utah Coal and Lumber back in those old days. Reply · 2 May, 2016

    • Thanks Patricia. As I recall it was one of the few vegetarian choice on the menu! Reply · 2 May, 2016

  • Julie

    These look amazing Letty. I am going to try these this week. Reply · 2 May, 2016

    • Thanks Julie–I hope you enjoy them as much as we do. Reply · 2 May, 2016

  • Alright. This may seem unrelated but you spurred a childhood memory with this one. When I was quite small during the Vietnam War my dad was the base pediatrician for Hill Air Force Base in Salt lake City. My parents went skiing (alot) in Park City. There was one time when they went skiing and were very, very late in picking me up from daycare. I was little but I remember the feeling of abandonment really well. I was scared because all the other kids had been picked up. Finally my parents showed. I was in tears but they consoled me with the first Mexican food I ever had. I wonder if it could have been from Utah Coal and Lumber… GREG Reply · 5 May, 2016

    • Oh for sure you ate your first Mexican food at Utah Coal and Lumber. Our town was so much smaller, so less busy in those days. (They should have taken you skiing or at least put you in ski school!) Thanks for the story. ;-0 Reply · 6 May, 2016

  • That looks so good! I make stuffed peppers with cheese this way in the summer when I have tons of pepper. Add the tortillas and the sauce is something that would make it a really hearty meal.

    love it. Reply · 6 May, 2016

    • Thanks so much. You are right–enchurritos are a hearty (and popular) meal– let me know how you like them when you make ’em!! Reply · 6 May, 2016

  • Mona

    Chuck and I enjoyed your chile rellano enchurritos on cinco de junio! Delicious! Highly recommended. Thanks Letty! Love, Mona Reply · 6 June, 2016

    • So glad you enjoyed these Mona! Reply · 7 June, 2016

  • […] and burritos! Filled with spicy refried black beans and cheese-filled green chiles, this recipe for Chile Relleno Enchurritos from Letty’s Kitchen is a dish that will disappear the second you set it out to eat. […] Reply · 7 February, 2018

  • This looks so delicious! Thanks for sharing! Reply · 3 weeks ago

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