Easy bean enchiladas recipe Share this recipe on Facebook
One of the best enchilada dishes, easy to make and extremely delicious. Corn tortillas are fried, filled with a bean mixture, rolled up, topped with an enchilada sauce and grated cheese and finally baked in the oven until the cheese melts. You can serve this dish with typical Mexican condiments as an appetizer or as a main dish.
Preparation time: 10 minutes, Cooking time: 30 minutes, Serves: 2 - 4
For the bean and cheese filling
2 Tbsp olive oil
1 medium onion, minced
1 - 2 garlic cloves, minced
400 g white or pinto beans, canned
1 tsp ground cumin
1 tsp paprika
1 cup grated mild cheddar cheese
For the enchilada sauce
2 Tbsp olive oil
400 g canned tomatoes, with juice, pureed in a blender
2 tsp adobo sauce
1 tsp flour dissolved in 1/3 cup water
For the enchiladas
4 to 5 Tbsp vegetable oil
4 corn tortillas
1/2 cup grated mild cheddar cheese
Make the bean filling
In a saucepan over medium heat add the olive oil, onion and garlic and cook, stirring frequently, until the onion is soft.
Add the beans, cumin and paprika and cook for 2 to 3 minutes, stirring constantly. Using a potato masher, mash the beans to desired consistency (you can make them as chunky or as fine as you like).
Lower heat and add the grated cheese, stirring until it melts and mixes with the bean mixture. Remove from the heat and set aside.
Make the enchilada sauce
In a saucean over medium heat add the olive oil, pureed tomatoes and adobo sauce and bring to a heat. Stir in the flour dissolved in water and stir until the sauce thickens. Remove from heat and set aside.
Assemble the enchiladas
Fry the corn tortillas in the vegetable oil in a saucepan over high heat for 3 to 4 seconds per side (assuming the oil is hot).
Fill each tortilla with 1/4 of the bean filling, roll it up and place it in a small oven safe dish, large enough to fit 4 tortillas. Repeat for the remaining tortillas.
Pour the enchilada sauce over the tortillas and top with the grated cheese. Bake in the oven at 350 F for 10 to 12 minutes or until the cheese on top melts.
Serve with sour cream, pico de gallo, guacamole, lettuce or condiments of your choice.
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