Recipe – Exotic Baked Mexican Bean Enchiladas

Are you ready to taste a yummy Mexican food today? Here is special ‘enchilada recipe – ‘Baked Mexican Bean Enchiladas’ for you! Enchilada is basically a rolled tortilla stuffed with vegetables, meat, seafood and cheese, topped with chili peppers, lettuce, onions etc. and finally wrapped with a hot and spicy sauce.

 The dish is quite popular in South America and can be prepared by using a variety of stuffings and toppings. Here is the recipe for you:

Ingredients:

For Cooking

Black beans – 1 cup
Pinto beans – 1 cup
Oil
Garlic – 4-5 cloves
Onions – 2 large
Cumin powder – 1 teaspoon
Salt (according to taste)
Tortillas (flour tortillas or corn tortillas) – 10-12
Red chili powder – 1 teaspoon
Cheddar cheese – 1 cup (grated)
Cottage cheese – (1/2) cup (grated)
Enchilada sauce – 1 can
Water – 2 cups
Cider vinegar – 1 teaspoon
Oregano powder – (1/2) teaspoon
Soy crumbles (melted) – 1 bag
Tomatoes – 2-3 large
Salsa sauce – 1 can

For Garnishing

Avocados

Green onion – 1 large

Fresh coriander leaves – 1 bunch

Sour cream

Preparation:

The preparation of baked Mexican bean enchiladas is literally an easy task. As the name suggests, the flour or corn tortillas used in this dish need to be baked properly and you have to preheat the oven to around 350 degree F for this purpose.

In the meantime, the ingredients of the dish should be processed. Take a pan (preferably with a non-stick coating) and put it over the flame to heat up. Pour oil into the pan and let it get hot. Now, remove the outer skins of onions and garlic, slice them thinly and put them into the hot oil. When the minced onions get tender, add cumin powder, red chili powder, oregano powder, soy melted crumbles and chopped tomatoes to the pan one by one. Stir the entire stuff well.

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Now, properly clean black beans and pinto beans – two major ingredients of the tasty baked Mexican bean enchiladas. Slice them into thin pieces and also make them crushed by using a masher so that they get blended easily with other ingredients. Add the smashed beans to the contents of the pan. After 3-4 minutes, put some shredded cheddar cheese and cottage cheese into the mixture. Also, add cider vinegar, salt according to taste and 2 cups water. Stir the whole thing constantly. When it starts to be thick, just pour salsa sauce into it. Leave at least for 2 minutes and then put out the flame.

Now comes the most important part of the recipe. Unwrap the flour or corn tortillas, warm them as per instructions and then prepare them for baking. Take a 13” X 9” baking dish and coat it with a cooking spray. Also, pour some enchilada sauce over it. Now, take the tortillas one by one, put some already prepared beans mixture at the center of each of the tortilla and then roll them one after another keeping open from top and bottom. Place all of those stuffed rolled tortillas on the baking dish so that their seam-sides face the dish surface.

Again, pour some more enchilada sauce and grated cheese over the tortillas and let them bake in the oven for about 20 minutes. Once done, take it out of the oven and garnish with chopped green onions, tomatoes, fresh coriander leaves, avocados and sour cream. The yummy Baked Mexican Bean Enchiladas is ready to taste now.

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