Enchilada
Ingredients
6
Flour tortillas
(substitute corn tortillas)
1 can
Refried, pinto, or black beans
(15 oz)
2 tsps
Enchilada seasoning
½ tsp
Garlic
(crushed)
½ cup
Green bell pepper
(finely chopped)
½ cup
Red bell pepper
(finely chopped)
¾ cup
Onion
(finely chopped)
1 cup
Corn kernals
(boiled - optional)
Green coriander
(finely chopped - optional)
2 cups
Cheese of your choice
(shredded)
Instructions
1
Preheat oven to 375°F
2
Grease a 9 by13 inch tray, lightly spread sauce and set aside.
3
In a saucepan, heat the beans. Add the enchilada seasoning and garlic, stir and set aside.
4
In a frypan, sauté onions and peppers for a couple of minutes. Add corn and coriander, mix and empty into a bowl.
5
Warm a tortilla in the microwave or in a frypan, place the tortilla on a plate and spread some prepared sauce all over.
6
Spread some beans and sautéed vegetables across the center of the tortilla, sprinkle some cheese.
7
Roll up into a cylinder and place in the prepared tray seam side down. Repeat with the remaining tortillas and line them up in the tray.
8
Pour sauce all over the enchiladas to coat completely and sprinkle cheese on top.
9
Cover the tray with foil and bake for 15 minutes. Cheese should be melted.
10
Alternatively prepare enchiladas in individual plates and microwave for 2 minutes.
11
Serve with Mexican rice, sour cream, sliced avocados, and pickled jalapeños.
Sauce
Ingredients
2 cups
Tomato sauce
½ cup
Vegetable stock
(or water)
1 Tbsp
Ketchup
½ tsp
Salt
(or to taste)
2 tsps
Garlic
(crushed)
½ tsp
Red chili powder
1 tsp
Onion powder
1 tsp
Dried oregano
¼ tsp
Ground cloves
1 tsp
Ground cumin
1 Tbsp
Green coriander
(finely chopped)
Instructions
1
In a saucepan bring tomato sauce to a boil, reduce heat to simmer.
2
Add the remaining sauce ingredients, simmer for five minutes.
3
Add more water for desired consistency.