Mixed-Bean Enchiladas

We love eating different types of beans, and Mexican food has beans in lots of recipes. As many of you might also be aware, we love tomatoes and cheese, so enchiladas are a great way to use beans, tomatoes, and cheese in one recipe.

This recipe is fairly simple, and is really great for when you have guests or parties, especially if you have a lot of different dips or sauces and some nachos on the side 😀 We have included a guacamole recipe in here, and had some sour cream as well.


Ingredients Serves 4
Cooking time: 45 mins

  • 250 g kidney beans
  • 250 g black beans
  • 2 onions
  • 4 cloves of garlic
  • 1 tbs cumin
  • salt, pepper
  • vegetable oil
  • 200 g tinned tomatoes
  • 150 g grated cheese
  • 2 avocados
  • 2 tbs sour cream
  • half a lemon
  • 8 tortillas/flatbread (if not making your own)
  • 25 g yeast (if not using ready-made tortillas/flatbread)
  • 250 ml water (if not using ready-made tortillas/flatbread)
  • 400-500 g flour (if not using ready-made tortillas/flatbread)
  • Set oven to 200°C

  1. If you are making your own tortillas/flatbread, see the steps to make the dough here. (Make the dough and let it rise for 30 mins. Making your own tortillas/flatbread adds to the overall cooking time.)
  2. Finely chop the onion and 3 cloves of garlic (save one for the guacamole).
  3. Fry the onion, garlic, and cumin in a large frying pan in some vegetable oil on a medium-high heat.
  4. Drain and rinse the beans.
  5. Put the tin tomatoes in a sauce pan and put on a low heat. (Add some onion and garlic if you wish.)
  6. Once the onion is soft, add the beans to the frying pan.
  7. Fry the beans with the onion and garlic for about 5 mins.
  8. Using a masher, mash the bean mixture. (Alternatively, you can put everything into a food processor and mix it.)
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  9. Once most of the mixture is mashed, continue frying for another 5-10 mins on a medium-low heat.
  10. To make your guacamole:
    1. Put the avocados, 1 clove of garlic, sour cream, and the juice of half a lemon in a food processor and mix well.
  11. If you are making your own tortillas/flatbread:
    1. Split your dough into 8 pieces.
    2. Take one piece of dough and roll it out with a rolling pin.
    3. Put a small frying pan on a high heat.
    4. Put the rolled-out piece of dough in the frying pan. The frying pan should be dry.
    5. Flip the tortilla/flatbread over when you see bubbles appear on top.
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    6. Fry it for 2 minutes on the other side.
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    7. Repeat for all pieces.
  12. If you are using ready-made tortillas/flatbread, warm them in a frying pan or in the microwave to make them soft.
  13. Split the bean mixture into 8, and put one part on a tortilla.
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  14. Roll the tortilla and put it in an oven-proof dish. Repeat.
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  15. Once all the tortillas are in the oven-proof dish, pour the tomato sauce on top.
  16. Sprinkle the grated cheese on top.
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  17. Cook in the oven for 15 mins.
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  18. Take two filled tortillas per person, and serve on a plate with guacamole and sour cream.
  19. Enjoy!

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3 thoughts on “Mixed-Bean Enchiladas

  1. Pingback: Our Weekend, Week 5 | Active Beans

  2. Pingback: Mid-Week Catch Up – Week 5 | Active Beans

  3. Pingback: Quesadillas with a Spicy Guacamole | Active Beans

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