Mexican Bean Enchiladas

4.50 from 2 votes

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Served AsBreakfast, Lunch, Snacks
CuisineMexican
Servings 4
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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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Instructions
 

  • Corn Tortillas - Mix all the Tortillas ingredients and knead a semi soft dough using lukewarm water. 
  • Makes 8 tortillas
  • Mexican red sauce - In a pan heat oil. Add crushed garlic.
  • Saute for a minute. Add the tomatoes and all the spices. Add some water.
    Mexican Bean Enchiladas - Plattershare - Recipes, food stories and food lovers
  • Bring it to a boil.
    Mexican Bean Enchiladas - Plattershare - Recipes, food stories and food lovers
  • And simmer for 8-10 minutes. Remove in a bowl and keep aside.
    Mexican Bean Enchiladas - Plattershare - Recipes, food stories and food lovers
  • 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.
  • Bring it to a boil. Simmer till it becomes thick. Remove in a bowl.
  • Finally Enchiladas - In a pan in which it has to be served, spread the mexican sauce.
  • Place some refried beans on a tortilla, put some grated cheese on it. 
  • Roll the tortilla tightly and place it on the red sauce with seam side down. Repeat with other wraps. 
  • Spread some grated cheese on top and the leftover sauce.
  • Bake in a preheated oven at 180 degrees for 10 minutes. Ready to be served. This makes 8 enchiladas.

Please appreciate the author by voting!

4.50 from 2 votes
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