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Baked Bean Enchiladas

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Some delicious enchiladas baked with mozzarella.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time :11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Baked Bean Enchiladas

Main Ingredients

Baked beans , Corn tortillas

Cuisine

Mexican

Course

Main Course-Veg

Level Of Cooking

Medium

Calories

2161

Carbohydrates

444.4

Protein

61.4

Fat

44.4

Ingredients

  • Baked beans
    3/4 cups
  • Corn tortillas
    6
  • Olive oil
    1 tablespoon
  • Cooked rice
    1 cup
  • Fresh coriander leaves chopped
    2 tablespoons
  • Green capsicum chopped
    1 medium
  • Mozzarella cheese
    as required
  • Tomato sauce
  • Olive oil
    1 tablespoon
  • Onion sliced
    1 medium
  • Garlic chopped
    6 cloves
  • Tomatoes pureed
    3 medium
  • Red chilli flakes
    1 teaspoon
  • Mixed herbs
    1 teaspoon
  • Sugar
    1 teaspoon

Method

Step 1


Preheat oven to 180°C. Heat the tortillas lightly in a non stick pan. Heat 1 tbsp oil in another non stick pan. Add onion and saute for 1 minute. Add garlic and saute till soft. Add fresh tomato puree and mix well and continue to saute.

Step 2


Add red chilli flakes, mixed dried herbs, salt and sugar and mix well. Place rice in a bowl, add ½ the tomato sauce and ½ the baked beans and mix. Add coriander leaves and mix.

Step 3


To the remaining tomato sauce add the remaining baked beans and mix. Place each tortilla on a flat surface, place some rice mixture on one side. Spread green capsicum pieces and roll.

Step 4


Spread some of the sauce-beans mixture on the base of a baking dish. Keep two enchiladas over it. Spread some more of the sauce-beans mixture over them.

Step 5


Slice mozzarella cheese and place the slices on the surface. Keep the baking dish in the preheated oven and bake for 15-20 minutes or till the cheese melts. Serve hot.

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