Bean and Cheese Red Enchiladas
This is one of our favorite Mexican dishes. It is a semi-homemade vegetarian recipe that comes together easily when everything is prepped.
Ingredients
- 8 flour tortillas
- 10 oz red enchilada sauce can
- 1 tsp red chili powder for sauce
- 1 tsp cumin powder for sauce
- 1/2 tsp salt
- 1 tsp asafetida for beans
- 15.5 oz red kidney beans can
- 1/2 cup water for beans
- 2 cups Mexican cheese shredded
- 2 tbsp avocado oil
- 1 jalapeño diced
- 1 bunch spring onions chopped
- 1 tsp taco seasoning
- 2 cups lettuce chopped
- 1/2 cup tomatoes chopped
- 1/2 cup cucumbers diced
- 1/2 cup black olives sliced
Instructions
Seasoned Beans
- Heat 1 tbsp oil in a pot on medium heat. Add in asafetida.
- Add in jalapeños and spring onions. Let is saute.
- Add beans, taco seasoning and water. Let it simmer.
- Turn off heat. Mash beans and set aside.
Seasoned Red Enchilada Sauce
- In a saucepan, pour enchilada sauce and add in red chili powder and cumin powder.
- Heat sauce and stir for a few minutes.
- Turn off heat and set aside.
Assemble Enchiladas
- Pan fry tortillas with oil. Cut tortillas in half.
- In each pan fried tortilla, add in a scoop of seasoned beans and cheese. Then fold tortillas. Set aside.
- In a baking pan, add a spoonful of seasoned enchilada sauce and spread evenly.
- Add the tortillas to the pan. Spread some more sauce on top along with shredded cheese. Add sliced jalapeños.
- Bake in oven at 350℉ for 25 minutes until hot, cheesy and bubbly.
- Garnish with shredded lettuce, sliced cucumbers, black olives, and diced tomatoes.