Mexican Bean Enchiladas

Mexican Bean Enchiladas - Plattershare - Recipes, food stories and food lovers

About Mexican Bean Enchiladas

4.50 from 6 votes
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Recipe Time & More

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings - 4

Ingredients
 

  • 1 cup Corn Tortillas or maize, or flour for maize flour
  • 1 cup whole wheat flour
  • to tsp Salt or oil and oil
  • 2 Red Sauce or tomatoes for mexican tomatoes blanched and pureed
  • 5-6 Garlic flakes crushed
  • 1 Butter sp
  • Chilli Flakes
  • Mixed Herbs
  • Cumin Powder
  • 1-2 tsp Salt or as per taste
  • Pinch Sugar
  • 1 cup Kidney Beans or beans refried beans soaked overnight and pressure cooked and then coarsely blended
  • 8 Garlic crushed flakes
  • Bell Peppers two finely chopped
  • An Onion finely chopped
  • Tomato two pureed
  • 1-2 tsp Salt or as per taste
  • 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.
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4.50 from 6 votes

Disha Goyal
Disha Goyal

6 Comments

4.50 from 6 votes

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