Baked Bean Enchiladas Some delicious enchiladas baked with mozzarella. This recipe is from FoodFood TV channel By Sanjeev Kapoor 11 Dec 2015 in Recipes Course New Update Main Ingredients Baked beans , Corn tortillas Cuisine Mexican Course Snacks and Starters Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Baked Bean Enchiladas 3/4 cups Baked beans 6 Corn tortillas 1 tablespoon Olive oil 1 cup Cooked rice 2 tablespoons Fresh coriander leaves chopped 1 medium Green capsicum chopped as required Mozzarella cheese Tomato sauce 1 tablespoon Olive oil 1 medium Onion sliced 6 cloves Garlic chopped 3 medium Tomatoes pureed 1 teaspoon Red chilli flakes 1 teaspoon Mixed herbs 1 teaspoon Sugar Method 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. 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. 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. 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. 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 Carbohydrates 444.4 Protein 61.4 Fat 44.4 #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article