The Chef

Restaurants

Meals

Drinks

Restaurants›El Potro Mexican Restaurant›Combination #4 - One Burrito, One Enchilada, Rice, & Refried Beans Recipe

Combination #4 - One Burrito, One Enchilada, Rice, & Refried Beans Recipe

Name: El Potro Mexican Restaurants Combination #4 - One Burrito, One Enchilada, Rice, & Refried Beans Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 each flour tortilla (10-inch); 3 oz cooked shredded chicken or ground beef; 0.5 cups Mexican blend shredded cheese; 0.25 cups pinto beans (cooked, slightly mashed); 2 tbs salsa (mild or medium); 1 tbs sour cream; 1 tsp vegetable oil or butter (for warming tortilla); 0.25 tsp salt; 1 each corn tortillas (6-inch); 2 oz shredded chicken or shredded beef; 0.25 cups enchilada sauce (red); 0.25 cups Mexican blend shredded cheese; 1 tsp vegetable oil (for softening tortillas); 0.5 cups long-grain white rice (uncooked); 1 cups chicken broth or water; 1 tbs tomato sauce or crushed tomato; 1 tbs onion (finely minced); 1 tsp vegetable oil; 0.25 tsp salt; 0.125 tsp ground cumin; 0.5 cups refried pinto beans (canned or homemade); 1 tsp lard or vegetable oil; 1 tsp onion (finely minced); 0.125 tsp salt; 1 tbs cheddar or Mexican blend cheese (optional, for topping); 1 tsp chopped cilantro; 1 each lime wedges; 1 tbs extra salsa

Inspired by El Potro Mexican Restaurant

Time40m

Serves1

One burrito, one enchilada, rice, and refried beans

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Burrito

1 each flour tortilla (10-inch)

3 oz cooked shredded chicken or ground beef

1/2 cups Mexican blend shredded cheese

1/4 cups pinto beans (cooked, slightly mashed)

2 tbs salsa (mild or medium)

1 tbs Sour cream

1 tsp vegetable oil or butter (for warming tortilla)

1/4 tsp Celtic sea salt

Enchilada

1 each corn tortillas (6-inch)

2 oz shredded chicken or shredded beef

1/4 cups enchilada sauce (red)

1/4 cups Mexican blend shredded cheese

1 tsp vegetable oil (for softening tortillas)

Rice

1/2 cups long-grain white rice (uncooked)

1 cups chicken broth or water

1 tbs tomato sauce or crushed tomato

1 tbs onion (finely minced)

1 tsp Tuscany sunflower oil

1/4 tsp Celtic sea salt

1/8 tsp Ground cumin

Refried Beans

1/2 cups refried pinto beans (canned or homemade)

1 tsp lard or vegetable oil

1 tsp onion (finely minced)

1/8 tsp Celtic sea salt

1 tbs cheddar or Mexican blend cheese (optional, for topping)

Garnishes & Serving

1 tsp chopped cilantro

1 each Lime wedges

1 tbs extra salsa

Method

Rice

Cook rice

Rinse 0.5 cup long-grain rice under cold water until water runs clear. In a small saucepan, heat 1 tsp vegetable oil over medium heat. Add 1 tbsp finely minced onion and sauté 1 minute until translucent. Add rinsed rice and toast 1–2 minutes, stirring. Stir in 1 cup chicken broth (or water), 1 tbsp tomato sauce, 1/4 tsp salt, and 1/8 tsp ground cumin. Bring to a simmer, reduce heat to low, cover, and cook 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit covered 5 minutes, then fluff with a fork.

Refried Beans

Warm and season beans

In a small skillet over medium-low heat, warm 1 tsp lard or vegetable oil. Add 1 tsp finely minced onion and sauté 1 minute until soft. Add 1/2 cup canned or homemade refried beans and stir to combine. If too thick, add 1–2 tbsp water or broth to loosen. Cook, stirring, until beans are heated through, 3–4 minutes. Season with 1/8 tsp salt to taste. Transfer to serving portion and sprinkle 1 tbsp cheese over beans if using; keep covered until plating so cheese melts.

Enchilada

Assemble enchilada

Preheat oven to 350°F (175°C) or set an oven-safe dish for a quick broil finish. Lightly warm 1 tsp vegetable oil in a small skillet. Briefly dip one 6-inch corn tortilla in the warm oil (about 5–7 seconds per side) to soften, or warm on a griddle for 10–15 seconds each side. Remove and place on a plate. Spoon 2 oz shredded chicken or beef down the center of the tortilla (leave a little edge). Roll tightly and place seam-side down in a small oven-safe dish. Repeat if making more than one, but this recipe uses one enchilada.

Sauce and bake

Pour 1/4 cup enchilada sauce evenly over the rolled enchilada, ensuring it’s well covered. Sprinkle 1/4 cup shredded Mexican blend cheese on top. Bake in preheated oven for 10–12 minutes until cheese is melted and sauce is bubbling. If you prefer a slightly crisp top, broil 1–2 minutes—watch carefully to avoid burning. Remove and let rest 2 minutes before plating.

Burrito

Warm tortilla and fill

Heat 1 tsp vegetable oil or butter in a skillet over medium heat. Warm the 10-inch flour tortilla 20–30 seconds per side until pliable (or microwave 15 seconds wrapped in a damp towel). Lay tortilla flat. Spoon 1/4 cup slightly mashed pinto beans across the center (use the 0.25 cup listed for burrito), sprinkle 3 oz cooked shredded chicken or ground beef evenly over the beans, add 1/2 cup shredded cheese, 2 tbs salsa, and 1 tbs sour cream. Season lightly with 1/4 tsp salt if desired.

Roll and crisp

Fold the sides in, then roll tightly from one edge to form the burrito. Place seam-side down in the skillet over medium heat and cook 1–2 minutes per side to lightly brown and seal, pressing gently with a spatula, until cheese is melted and tortilla is golden. Remove and set aside.

Plating & Garnish

On a plate, place the warmed burrito and the baked enchilada. Add a scoop of the cooked rice (about 1/2 cup cooked) and a serving of the warmed refried beans (about 1/2 cup). Garnish beans with chopped cilantro and optional melted cheese, and place a lime wedge on the side. Serve with extra salsa and sour cream if desired.