Enchiladas Stuffed With Beans and Tartare Dip Recipe

Name: Enchiladas Stuffed With Beans and Tartare Dip Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 null Whole Wheat Flour Tortilla (about 5 to 6 inches in diameter); 1/2 cup Rajma (Large Kidney Beans) cooked and drained; 3 tablespoons Del Monte Tartare Dip; 1 null Onion chopped; 1 null Tomato chopped; null Coriander (Dhania) Leaves handful, chopped; 2 null Garlic minced; 1 teaspoon Cumin powder (Jeera); 1 teaspoon Dried oregano; 1/2 teaspoon Red Chilli powder; 1 tablespoon All Purpose Flour (Maida); 5 null Tomatoes blanched, peeled and crushed; 1/2 teaspoon Lemon juice; 2 teaspoons Extra Virgin Olive Oil; 2 tablespoons Cheese shredded (cheddar or Mexican cheese); 1 null Spring Onion Greens for garnish (optional)

Madhuli Ajay

April 24, 2025

587 Ratings

Enchiladas Stuffed With Beans and Tartare Dip Recipe

Time:Prep: 25 M|Cook: 20 M|Total: 45 M

Makes:4 Servings

Meal:World Breakfast

Cuisine:Mexican

Bean and Tartare Dip Enchiladas is a yummy twist to the regular Mexican dish. Wheat tortillas are rolled around a bean filling and is enriched with tartare dip filling and topped with tangy tomato sauce.These Enchiladas are a great dish for a party, or a homely weeknight meal.

The Del Monte Tartare dip is a tasty blend of eggless mayo with gherkin bits that also adds crunchiness. It is also a perfect accompaniment to potato wedges or grilled veggies. You can stuff the enchiladas with any other bean or vegetable along with the tartare dip and dress them up with the delicious sauce.

Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner.

If you are looking for more Dip Recipes here are some :

Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner.

If you are looking for more Dip Recipes here are some :

Ingredients

6 Whole Wheat Flour Tortilla, (about 5 to 6 inches in diameter)

1/2 cup Rajma (Large Kidney Beans), cooked and drained

3 tablespoons Del Monte Tartare Dip

1 Onion, chopped

1 Tomato, chopped

Coriander (Dhania) Leaves, handful, chopped

2 Garlic, minced

1 teaspoon Cumin powder (Jeera)

1 teaspoon Dried oregano

1/2 teaspoon Red Chilli powder

1 tablespoon All Purpose Flour (Maida)

5 Tomatoes, blanched, peeled and crushed

1/2 teaspoon Lemon juice

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Cheese, shredded (cheddar or Mexican cheese)

1 Spring Onion Greens, for garnish (optional)

Instructions for Enchiladas Stuffed With Beans and Tartare Dip Recipe

To begin making the Bean and Tartare Dip Enchiladas first make the sauce. Heat oil in a saucepan.

Add half of the chopped onion, garlic and sauté for a few seconds. Add the flour and sauté for a few seconds more.

Add the crushed tomatoes and whisk so that lumps do not form. Add little water if required to make a thick sauce.

Add the cumin powder, chilli powder, oregano and salt. Cook for 3 to 4 minutes. Take off the heat and keep side till required.

In a small bowl mix the leftover onion, chopped tomatoes, coriander, beans and Del Monte Tartare dip. Pre-heat the oven to 200 degree Celsius.

Lightly grease a 1L square or rectangle baking dish and spread a large ladleful of the sauce over the base.

Warm the tortillas.Place about 2 tablespoon of the filling along the centre of each tortilla. Roll tightly. Place the tortillas snugly in the baking dish.

Spread sauce over the rolled tortillas such that it covers the top. Sprinkle the cheese on top of the sauce.

Bake for about 15 minutes, till the cheese melts and the sauce bubbles. Take out of the oven and serve Bean and Tartare Dip Enchiladas immediately.

Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner.