The Bean and Cheese Enchiladas is a Mexican dish where the tortillas rolled around a bean filling and covered with a chili pepper sauce. They are baked along with cheese, making them rich, spicy and delicious. In this recipe of the enchiladas, I am going to show you how to make a beans and cheese enchilada baked in a spicy Mexican salsa sauce.
Recipe Link: http://www.archanaskitchen.com/world-recipes/mexican-cuisine/1528-mexican-bean-and-cheese-enchiladas
6 (6-inch) whole-wheat flour tortillas
400 grams of cooked black beans or red kidney beans, rinsed and drained ( 1 can)
1-1/2 cup spicy mexican salsa or ranchero sauce
1 1/2 cups shredded Monterey jack and or Cheddar or Amul Cheese
2 teaspoons olive oil
4 spring onions roots (shallots) finely chopped, keep the greens aside for garnishing
2 cloves garlic, finely minced
a small bunch of freshly chopped parsley leaves
tabasco sauce for added spice
Preheat oven to 180 C
Heat oil in a large skillet over medium heat. Add onions and garlic and saute 2 minutes. Saute until golden brown and cooked through. Add the 1/2 cup of the Mexican salsa sauce, the cooked beans, and the parsley leaves and give the sauce a boil for about 5 minutes.Once done, keep the bean filling aside.
Spread 1/2 cup Mexican salsa sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish.
Spoon 3 tablespoons bean mixture down center of each tortilla and roll up. Place, seam-side down, in prepared dish of sauce. Proceed the same way with the remaining tortillas. Pour remaining Mexican salsa sauce over filled tortillas.
Sprinkle a generous amount of cheese over the filled bean tortillas.
Place the enchiladas in the preheated oven and bake in the oven for 15 minutes, until cheese is golden and gooey!
Once the done, remove from the oven. Serve the Bean and Cheese Enchiladas along with sour cream sprinkled with spring onion leaves.
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