Bean Enchilada Recipe

I sacredly love tortillas filled with any stuffing, as long as all the things that go inside it are vegetarian. I have tried them with almost everything: be it green leafy vegetables, beans, cheese, soy, and even boiled pulses. Here, I am penning down a casserole Bean Enchiladas recipe that is quite popular in Mexico and other South American countries: Guatemala, Costa Rica, Honduras, to name a few.

What is it?

Bean Enchiladas is a tortilla, rolled down and stuffed with vegetables, meat, and other fillings. It is garnished with chilli and onions; and swathed in enchilada sauce. It is up to you what stuffing you want to use. Do what I love doing every single time I cook it: try it with different fillings and toppings. Who knows which combination you find most scrumptious to gobble down. In this recipe, I have listed the stuff that I relish most. The recipe is easy to follow and it would hardly take your 40 minutes.

Pinto beans: a Cup

Black beans: a Cup

Cheddar cheese: half a cup

Cottage cheese: half a cup

Onions: two

Corn tortillas: 10

Cumin powder: A tsp.

Garlic cloves: 5

Red chili powder: half a tsp.

Enchilada sauce: A can

A canned salsa sauce

Cooking oil

Salt to taste

Tomatoes: 2

Cider vinegar: 1/2 -1 tsp.

Water: 2 Cups

Oregano powder: 1/2 tsp.

Soy crumbles: half a bowl

Salt to taste

For Topping:

Green onions: 2

Avocados: 4-5

A bunch of coriander leaves

Keep your oven heated to 350 degree; this will be for baking tortillas.

Warm some cooking oil in a frying pan. Don't overheat.

Peel the onions as well as garlic. Dice down both of them into small crumbles and add them to the heated oil.

Let the onions sizzle and become tender, by cooking for a minute or two.

Lower the flame.

Add to this mixture, the pieces of tomatoes and soy crumbles.

Sprinkle chili, oregano powder and cumin powder.

Stir all. 

Rinse both bean types, and let them dry for some time.

Mince them neatly.

As you are through them, add them to the fried pan contents and mix thoroughly.

Lit the flame again.

As beans are still uncooked, mash them to blend them with the ingredients.

Cook the pan-contents for about 5 minutes. This will soften them.

Shred both cheddar and cotton cheese; add to the beans mixture.

Sprinkle salt and vinegar.

Add water and let the mixture become thick.

Before turning the flame off, add salsa sauce.

After 2-3 minutes, remove the pan from gas.

Unpack the tortillas.

As per the given directions on the packet, warm them.

Smear the baking dish thoroughly with oil or an oil spray. A 13" by 9" baking dish would be suitable.

Wet the dish with a little bit of enchilada sauce.

 Place tortillas over it.

Over each tortilla, put the beans mixture cooked above. It would be good if the mixture is kept at tortillas' centers.

Roll each one by one. The upper and bottom sides should remain open.

After filling and rolling, turn over the tortillas so that their seam-side faces dish's surface.

Pour the remaining enchilada sauce over tortillas.

Bake them in oven for about 15-20 minutes.

As they get baked, remove them from dish, and place in a big casserole.

Garnish with minced green onions, tomatoes, avocados, and coriander leaves.