Baked Bean Enchiladas
By sejal
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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
Details
Servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Preparation
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.
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.
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