Savory Mexican Bean Enchiladas: A Delicious Vegetarian Meal
30 minutes
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About Savory Mexican Bean Enchiladas: A Delicious Vegetarian Meal
Craving authentic Mexican flavors? These savory Vegetarian Bean Enchiladas are a fiesta in every bite! Imagine tender homemade corn tortillas filled with a hearty bean mixture, swimming in a rich, deeply flavorful red sauce.Each enchilada is baked to bubbly perfection, offering a delightful contrast of textures and a symphony of spices. From the earthy beans to the bright, tangy sauce, this dish is a guaranteed crowd-pleaser.Whether you're looking for a weeknight dinner or a festive meal, these enchiladas are the perfect way to spice up your table. Get ready to experience a truly satisfying and unforgettable vegetarian feast!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Corn Tortillas
- 1 cup Corn Flour or maize flour
- 1 cup Whole Wheat Flour whole
- 1.5 tsp Salt
- 1 pinch Sugar
For the Mexican Red Sauce
- 2 cup Tomato Puree blanched and pureed, from about 3 lbs fresh tomatoes
- 5.5 tsp Garlic Flakes crushed
- 1 Tbsp Olive Oil
- 1/2 tsp Chili Flakes
- 1 tsp Herbs dried, such as oregano and cumin
- 1 tsp Cumin Seeds
- 1.5 tsp Salt or to taste
For the Refried Beans
- 1 cup Kidney Beans soaked overnight and pressure cooked
- 8 tsp Garlic Flakes crushed
- 2 Bell Peppers finely chopped
- 1 Onion finely chopped
- 2 Tomatoes pureed
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder
- 1 tsp Cumin Seeds
- 1 tsp Herbs dried
For Assembling the Enchiladas
- 8 Corn Tortillas
- 1 cup Cheese grated, such as monterey jack or cheddar
Instructions
- In a large bowl, combine the corn flour, whole wheat flour, salt, and sugar. Gradually add lukewarm water while mixing until a semi-soft dough forms. Knead the dough for a few minutes until smooth and elastic. This helps develop the gluten, resulting in pliable tortillas. Divide the dough into 8 equal portions and roll each portion into a thin circle.
- Heat the olive oil in a pan over medium heat. Add the crushed garlic flakes and sauté for about a minute until fragrant. Add the tomato puree, chili flakes, dried herbs, cumin seeds, and salt. Stir well to combine. Bring the sauce to a boil, then reduce heat and simmer for 8-10 minutes, or until slightly thickened. This allows the flavors to meld together beautifully.
- In a large pan, heat a tablespoon of olive oil over medium heat. Add the crushed garlic flakes and sauté for a minute until fragrant. Add the chopped onions and cook until translucent, about 5 minutes. Add the pureed tomatoes and chopped bell peppers. Cook until the mixture softens and the oil starts to separate, about 5-7 minutes. Add the cooked kidney beans, chili powder, dried herbs, cumin seeds, and salt. Stir well to combine. Bring the mixture to a boil, then reduce heat and simmer until thickened, about 10-15 minutes. Mash the beans slightly with a potato masher or the back of a spoon for a creamier texture.
- Preheat oven to 350°F (175°C). Spread a thin layer of the Mexican red sauce in the bottom of a baking dish. Warm the tortillas briefly to make them pliable. This can be done in a dry skillet, microwave, or oven. Place a portion of the refried beans in the center of each tortilla. Sprinkle with grated cheese. Roll the tortillas tightly and place them seam-down in the prepared baking dish. Pour the remaining red sauce over the enchiladas and top with the remaining grated cheese. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
Recipe Notes
Good To Know
- To prevent your corn tortillas from cracking when rolling, briefly warm them in a hot, dry skillet or microwave them wrapped in a damp towel for 30 seconds before assembling the enchiladas.
- For a richer, smokier flavor, try adding a teaspoon of smoked paprika or a splash of chipotle in adobo to your homemade red sauce.
- If you prefer a crispy texture, brush the top of the assembled enchiladas with a little melted butter before baking and finish under the broiler for the last 2-3 minutes.
Expert Tips
- Don't overfill the tortillas, as this can make them difficult to roll and may cause the filling to spill out during baking.
- For a vegetarian option, substitute the meat filling with black beans, sweet potatoes, or a combination of your favorite vegetables.
- Customize your enchiladas by adding different toppings such as shredded lettuce, diced tomatoes, sour cream, or guacamole after baking.
Storage Instructions
- Leftover enchiladas can be stored in the refrigerator for up to 3 days.
- Reheat them in a covered skillet over medium-low heat to retain moisture and prevent them from becoming soggy.
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Recipe Nutrition
Calories: 210kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 1mgSodium: 2280mgFiber: 1gSugar: 2g
Disha Goyal
Articles: 17
6 Comments
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This looks so good! Appreciate the share.
Looks so delectable! Thanks for posting.
Looks so delectable! Thanks for posting.
Wow, this looks fantastic!
This looks perfect! Thanks for posting.
Looks new and interesting…will try it! 🙂