Mexican Vegetarian Bean & Cheese Enchiladas Recipe

Ingredients

• 6 Whole Wheat Flour Tortilla (6- inch)
• 400 grams Canned black beans or red kidney beans, cooked,rinsed and drained (1 can)
• 1 1/2 cups Tomato Salsa or ranchero sauce
• 1 1/2 cups Cheese
• 2 teaspoons Extra Virgin Olive Oil
• 4 sprig Spring Onion (Bulb & Greens) roots (shallots) finely chopped, keep the greens aside for garnishing
• 2 cloves Garlic finely minced
• 3 sprig Parsley leaves chopped
• 1 tablespoon Tabasco Original – Hot Sauce for added spice

Steps

1. To begin making the Mexican Bean Vegetarian Enchiladas Recipe, we will first preheat oven to 180 C
2. Heat oil in a large skillet over medium heat. Add onions and garlic and saute 2 minutes. Saute until golden brown and cooked through. Add the 1/2 cup of the Mexican salsa sauce, the cooked beans and the parsley leaves and give the sauce a boil for about 5 minutes.Once done, keep the bean filling aside.
3. Spread 1/2 cup Mexican salsa sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish.
4. Spoon 3 tablespoons bean mixture down center of each tortilla and roll up. Place, seam-side down, in prepared dish of sauce. Proceed the same way with the remaining tortillas. Pour remaining Mexican salsa sauce over filled tortillas.
5. Sprinkle a generous amount of cheese over the filled bean tortillas.
6. Place the bean enchiladas in the preheated oven and bake in the oven for 15 minutes, until cheese is golden and gooey!
7. Once the done, remove from the oven. Serve the Mexican Vegetarian Bean & Cheese Enchiladas along with sour cream sprinkled with spring onion leaves.
8. Serve the Bean and Cheese Enchiladas recipe along with Red Wine Sangria Cocktail Recipe followed by a dessert of Chocolate And Salted Caramel Tart Recipe