Mexican Vegetarian Bean & Cheese Enchilada Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180 degrees celsius.
• STEP 2.To make the filling, heat a deep pan and add 1 tbsp oil, add 2 finely minced garlic cloves, 4 spring onion bulbs and saute for a minute.
• STEP 3.Add 400 gm cooked kidney beans, 1 tsp tabasco or any chilli sauce, salt to taste, 1 tsp roasted cumin powder. Lightly mash the beans with the back of the ladle and stir fry till all the ingredients come together.
• STEP 4.Next add ½ cup salsa sauce and stir into the beans.
• STEP 5.Lastly a small bunch of chopped parsley and mix well. Simmer for 5 minutes. Turn off the heat.
• STEP 6.To make the enchiladas, place the tortilla shells on the work surface. Place 2 to 3 tbsp of the bean mixture down the centre of each tortilla and roll it tight.
• STEP 7.In a baking dish spoon a few tbsp of salsa on the bottom to make a layer. Then place the rolled tortillas seam side down on the salsa in the dish. Pour the remaining salsa sauce over the tortillas.
• STEP 8.Finally top with 1 ½ cup grated cheddar cheese.
• STEP 9.Bake in the oven for 15 minutes till the cheese has melted, is golden and gooey. Garnish with chopped spring onion greens.
• STEP 10. Serve along with sour cream.