Quick Beany Enchiladas
This recipe for cheesy bean enchiladas is a delightful and flavorful dish that is perfect for a cozy meal at home. The combination of kidney beans, peppers, and onions cooked in a rich tomato sauce, all rolled up in a flour tortilla, makes for a satisfying and comforting meal. Topped with melted cheddar cheese and garnished with fresh coriander, these enchiladas are sure to be a hit with your family and friends. Enjoy these enchiladas with a side of mixed green salad for a complete and delicious meal.
— Constant Cookbook
Ingredients
- 1 tbsp sunflower oil
- 100g/3½oz frozen chopped oniononion
- 100g/3½oz mixed frozen pepperspepper
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin red kidney beans
- 1 tbsp freshly squeezed lime or lemon juice
- 3 heaped tbsp chopped fresh coriander
- 4 x 40g/1½oz ready-made flour tortillas
- 75g/2½oz mature cheddar
- and freshly ground saltblack pepper
Instructions
- Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and peppers and fry for 3â4 minutes, or until softened and beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans.
- Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer gently for 10 minutes, or until the sauce is thick and glossy.
- Remove the pan from the heat, then stir in the lime juice (or lemon juice) and coriander. Season, to taste, with salt and plenty of freshly ground black pepper.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Brush the insides of a shallow ovenproof dish all over with a little oil. Place one of the flour tortillas in the dish and spoon one-quarter of the bean mixture into the centre. Roll up the tortilla and push it to one side of the dish. Repeat the process with the remaining flour tortillas and bean mixture, lining the rolled tortillas up against each other.
- Sprinkle the enchiladas with the grated cheese and bake in the oven for 20 minutes, or until the cheese has melted and turned golden-brown. Just before serving, garnish the enchiladas with fresh coriander.
- To serve, divide the enchiladas equally among the serving plates. Serve with a mixed green salad.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 648kcal
- Carbohydrate Content: 74g
- Fat Content: 26g
- Fiber Content: 18g
- Protein Content: 28g
- Saturated Fat Content: 12g
- Sugar Content: 15g
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