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Honduran Enchiladas Recipe Photo. Cheese, greens, tomatoes and beef top two corn tostadas. Plate and background and plate are white.

Unlike the enchiladas you may be used to, Honduran enchiladas are made in the style of a tostada. They have layers of different flavors and textures, making them a delicious snack or main meal. The mouth-watering base of meat and vegetables can be enjoyed as a filling for tacos, burritos, or to top this tostada enchilada!

10 Servings
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
10 corn tostadas
1 C queso fresco
1 potato (cubed 1/4 inch)
1 carrot (cubed 1/4 inch)
1 onion (medium)
2 clv garlic
½ green bell pepper
1 tomatoes (diced)
1 tsp chicken bouillon
½ tsp ground black pepper
½ tsp ground cumin
salt (as needed)
½ small head cabbage (shredded)
½ bn cilantro
1 tomatoes (sliced)
1 tsp salt
¼ tsp ground black pepper
1 tsp cumin
1 Tbsp olive oil
6 oz tomato paste
1 onion (sliced)
1 jalapeno (sliced)
½ tsp chicken bouillon
¼ tsp ground black pepper
¼ tsp cumin
2 C water
salt (as needed)

For the Meat - from ingredient list

  • 1 large potato, cubed ¼ inch
  • 1 large carrot, cubed ¼ inch
  • 1 pound ground beef, (lean or extra lean preferred)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/2 green pepper, diced
  • 1 tomato, diced
  • 1 tsp chicken bouillon
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • Salt as needed

1. Heat up a pan over medium high heat, add the ground beef, diced onion, minced garlic cloves, diced green pepper, diced tomato, and spices. Sautee for 5 minutes, stirring occasionally.

2. Add the cubed potatoes and carrots. Cook, stirring occasionally until the potatoes and carrots are tender, about 10 minutes.

For the Tomato Sauce - from ingredient list

  • 1 tablespoon olive oil
  • 1 (6 ounce) no-salt-added tomato paste
  • 1 medium onion, sliced
  • ½ jalapeño pepper, sliced (optional)
  • 1/2 tsp chicken bouillon
  • 1/4 tsp black pepper
  • 1/4 tsp cumin
  • 2 cups water
  • Salt as needed

3. Meanwhile the ground beef and vegetables are cooking, heat up the olive oil in a saucepan. Sautee the sliced onion and sliced jalapeño pepper until the onion becomes translucent, about 3 minutes. Add the tomato paste, water, and spices. Cook over medium-low heat for about 5 minutes. Taste and adjust for salt as needed.

4.  In a separate bowl, mix all the ingredients for the cabbage salad and set aside.

For the Cabbage Salad - from ingredient list

  • ½ small head of cabbage, shredded
  • ½ bunch fresh cilantro, chopped
  • 1 medium tomato, diced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cumin

5. To serve the enchiladas, place about 2 tablespoons of the meat and vegetable mixture on the tostada and top with desired amount of the cabbage salad, tomato sauce, queso fresco or parmesan cheese, and optional avocado.