Bean Enchiladas

Preparation time: 10min
Cooking time: 30min

Serves: 4

Dietary guidance: v 

Tags: mexican · beans ·


For the Sauce:
1 Tbs oil (or PAM cooking spray)
1 small onion, finely chopped
2 clove garlic, minced
1 -2 jalapeno pepper, finely chopped (remove seeds for milder flavor)
1/2 teaspoon chili powder
1/2 tsp cumin
1 can (28 ounces) whole peeled tomatoes, in puree
1 teaspoon fresh lime juice
salt and pepper to taste

For the Enchiladas:
1 can refried beans
1 medium green pepper, diced
1 onion, diced
2 cloves garlic, minced
1/2 tsp cumin
salt and pepper to taste
8-10 flour tortillas (6 inch size)
3 cups shredded cheese (chedder, monterey jack or mixture of both)


Make the sauce:
1. In a medium saucepan, warm oil over medium low heat. Add onion garlic, jalapeno and cook until onions are translucent, about 8 minutes.
2. Add garlic, cumin and chili powder and stir, cook 1 min.
3. Add tomatoes (with juices) and 1/4 cup water.
4. Season with salt and pepper.
5. Bring to a boil, reduce heat, and simmer, crushing tomatoes lightly with the back of a spoon.
6.Cook until tomatoes are tender and sauce is slightly chunky, 15 to 20 minutes.
7. Add lime juice, and season with salt and pepper.

For filling:
1. In medium frying pan, over medium heat, saute onions and green pepper in 2 tsps oil or PAM cooking spray. Cook until onion start to brown, about 8 mins.
2. Add garlic and cumin, salt and pepper and stir. Cook for 1 min
3. In medium bowl, combine refried beans and onion-pepper mixture (this is filling)
4. Warm tortillas in microwave (about 30 sec on high)
5. Oil 8 inch baking pan
6. Working with one tortilla at a time, put 1-2 Tbs of filling in each and sprikle with cheese, roll tightly sealing both ends. Place filled tortilla in pan.
7. Pour sauce over tortillas, and top with remaining cheese. Bake in preheated 375C oven until cheese has melted, about 10 minutes. If desired, place under broiler for 1 to 2 minutes for a crispier top. Serve with sour cream and fresh cilantro, if desired.

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