Name: Mexican Bean Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: For Corn Tortillas - 1 cup maize flour; 1 cup wheat flour; Salt to taste and 1 tsp oil.; For Mexican red sauce - 2 tomatoes blanched and pureed; 5-6 garlic flakes crushed; 1 sp butter; Chilli flakes; Mixed herbs; Cumin powder; Salt; Pinch of sugar; Refried beans - 1 cup kidney beans soaked overnight and pressure cooked and then coarsely blended.; Crushed garlic- 8-10 flakes; Two bell peppers finely chopped; An onion finely chopped; Two tomatoes pureed.; Salt; Chilli powder; Cumin powder; Mixed herbs.

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Recipes

Prep Time 15

Cook Time 15

Total Time 30

Served AsBreakfast, Lunch, Snacks

CuisineMexican

Servings

Ingredients

Instructions

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Corn Tortillas - Mix all the Tortillas ingredients and knead a semi soft dough using lukewarm water.
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Makes 8 tortillas
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Mexican red sauce - In a pan heat oil. Add crushed garlic.
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Saute for a minute. Add the tomatoes and all the spices. Add some water.
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Bring it to a boil.
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And simmer for 8-10 minutes. Remove in a bowl and keep aside.
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Refried beans - In a wide pan, heat a sp of oil. Add the garlic. Saute for a minute. Add onions. Cook till transparent. Add tomatoes and peppers. Cook till oil separates. Add the kidney beans. 2 spoons of tomato puree, chilli powder, herbs and cumin powder.
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Bring it to a boil. Simmer till it becomes thick. Remove in a bowl.
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Finally Enchiladas - In a pan in which it has to be served, spread the mexican sauce.
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Place some refried beans on a tortilla, put some grated cheese on it.
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Roll the tortilla tightly and place it on the red sauce with seam side down. Repeat with other wraps.
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Spread some grated cheese on top and the leftover sauce.
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Bake in a preheated oven at 180 degrees for 10 minutes. Ready to be served. This makes 8 enchiladas.