Mexican Vegetarian Bean & Cheese Enchiladas Recipe
Mexican Vegetarian Bean & Cheese Enchiladas Recipe is a yummilicious Mexican dish with the goodness of black beans filled in a tortilla, dunked in a chilli pepper sauce and topped with stringy cheese. A dish you can enjoy with your family over the weekend.
The Bean and Cheese Enchiladas is a Mexican dish where the tortillas rolled around a bean filling and covered with a chili pepper sauce. These stuffed tortillas are baked along with cheese, making them rich, spicy and delicious. In this recipe of the enchiladas, I am going to show you how to make a beans and cheese enchilada baked in a spicy Mexican salsa sauce.
Serve the Bean and Cheese Enchiladas recipe along with Red Wine Sangria Cocktail Recipe followed by a dessert of Chocolate And Salted Caramel Tart Recipe
If you are looking for more Mexican recipes here are some :
10 M
90 M
100 M
4 Servings
Ingredients
- 6 Whole Wheat Flour Tortilla , (6- inch)
- 400 grams Canned black beans , or red kidney beans, cooked ,rinsed and drained ( 1 can)
- 1 1/2 cups Tomato Salsa , or ranchero sauce
- 1 1/2 cups Cheese
- 2 teaspoons Olive Oil
- 4 sprig Spring Onion (Bulb & Greens) , roots (shallots) finely chopped, keep the greens aside for garnishing
- 2 cloves Garlic , finely minced
- 3 sprig Parsley leaves , chopped
- 1 tablespoon Tabasco sauce , for added spice
How to make Mexican Vegetarian Bean & Cheese Enchiladas Recipe
To begin making the Mexican Bean Vegetarian Enchiladas Recipe, we will first preheat oven to 180 C
Heat oil in a large skillet over medium heat. Add onions and garlic and saute 2 minutes. Saute until golden brown and cooked through. Add the 1/2 cup of the Mexican salsa sauce, the cooked beans and the parsley leaves and give the sauce a boil for about 5 minutes.Once done, keep the bean filling aside.
Spread 1/2 cup Mexican salsa sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish.
Spoon 3 tablespoons bean mixture down center of each tortilla and roll up. Place, seam-side down, in prepared dish of sauce. Proceed the same way with the remaining tortillas. Pour remaining Mexican salsa sauce over filled tortillas.
Sprinkle a generous amount of cheese over the filled bean tortillas.
Place the bean enchiladas in the preheated oven and bake in the oven for 15 minutes, until cheese is golden and gooey!
Once the done, remove from the oven. Serve the Mexican Vegetarian Bean & Cheese Enchiladas along with sour cream sprinkled with spring onion leaves.
Serve the Bean and Cheese Enchiladas recipe along with Red Wine Sangria Cocktail Recipe followed by a dessert of Chocolate And Salted Caramel Tart Recipe
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
