How to make Baked Bean Enchiladas -
Some delicious enchiladas baked with mozzarella.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Baked beans , Corn tortillas
Cuisine : Mexican
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Crisp Prawns Onion Rings-SK Khazana Papdi Chaat Stuffed Omelette
Baked Bean Enchiladas Recipe Card
Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive!
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Baked Bean Enchiladas Recipe
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.
Nutrition Info
Calories : 2161 Kcal
Carbohydrates : 444.4 gm
Protein : 61.4 gm
Fat : 44.4 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
