Bean Enchiladas

Appetizers | Mexican cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Bean Enchiladas

Ingredients

Olive Oil - 1 tablespoon
Onion - 1 head
Garlic - 3 cloves
Ground ancho chili pepper - 1 piece
Ground Cumin - 2 spoons
Chicken Broth - 4 fl oz
Tomatoes - 3 pieces
Passata Tomato Sauce - 1 tablespoon
Canned Mushroom Soup - 30.3 oz
Cilantro - 2 spoons
Tortillas - 8 pieces
Avocado - 1 piece
Sour Cream - 4.4 oz
Ground coriander - 0.4 oz
Banana Leaves - 4.1 oz
Olives stuffed with lemon - 3.5 oz

Step by Step guide

Step 1

Heat oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft. Stir in the minced garlic and chili, and cook for another 30 seconds. Add cumin, chopped olives, broth, tomatoes, and paste, and simmer for 6-8 minutes. Season with salt and spices.

Step 2

Preheat the oven to 338°F. Drain the beans and add them to the sauce, cooking for an additional 5 minutes. Add the chopped cilantro leaves.

Step 3

Meanwhile, wrap the tortillas in aluminum foil and place them in the oven to heat for 3-4 minutes.

Step 4

Place the tortillas on a plate and spread a quarter of the bean mixture over them. Then add some avocado, sour cream, sprigs of cilantro, and lettuce. Roll them up, folding in the edges. Repeat the same process with the remaining tortillas. Before serving, cut them in half.