Easy Bean and Cheese Enchiladas

Enchiladas are a favorite Mexican food and they comprise a tortilla stuffed with meat, vegetables, and other ingredients and then they are covered in a spicy sauce before being baked. The history of enchiladas dates back to ancient Aztec times. Enchiladas are often served on the streets in Mexico.

There are different Tex Mex versions of enchiladas and these might contain seafood, pork, or other combinations not found in Mexico. Baked food makes a wonderful dinner and these enchiladas always hit the spot because they are so easy to make and because they taste so great. In the following recipe, we combine mild and hot enchilada sauce for a medium-spiced one but you can use all mild or all hot if you would rather do that.

If you want to know how to make enchiladas, this is a very good recipe to use because it is quick and easy and the beans and cheese make a delicious, healthy filling. Red kidney beans are kidney shaped and are often used in North Indian recipes and Creole recipes as well as Mexican recipes. They are healthy and rich in iron. This Mexican food recipe also suits vegetarians.

How to Make Enchiladas

Ingredients -

15 oz can red kidney beans, drained and rinsed
8 flour tortillas
10 oz can hot enchilada sauce
10 oz can mild enchilada sauce
1 teaspoon chili powder
2 ½ cups shredded Pepper Jack cheese
¼ teaspoon salt
¼ teaspoon cumin

Preparation:

Preheat the oven to 375 degrees F.

Combine the chili powder, cumin, salt, and beans and mash the bean a bit.

Stir the mixture well. Add 1 ½ cups of the cheese.

Combine the 2 enchilada sauces in another bowl and stir 1 cup of this into the bean mixture.

Spread ¼ cup of the sauce mixture into a baking dish and brush one side of each tortilla with the sauce.

Spoon about ¼ cup of the bean mixture in the middle of the side with sauce on, then roll the tortillas up and place them in the baking dish, seam side down.

Pour the rest of the enchilada sauce over the top of the rolled up tortillas and sprinkle the rest of the cheese on top.

Bake the bean and cheese enchiladas for 15 minutes.

(Serves 6)

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