Craving a comforting, flavorful, and entirely vegetarian meal? Look no further than these easy bean enchiladas! This classic Mexican dish is surprisingly simple to make, requiring minimal ingredients and even less time. Forget complicated recipes and lengthy prep work; this version focuses on fresh, vibrant flavors and a satisfyingly cheesy finish. We're using simple pantry staples to create a dish that's both budget-friendly and bursting with deliciousness. The hearty beans provide a protein-packed center, perfectly complemented by a rich, homemade enchilada sauce.
This recipe is perfect for weeknight dinners or casual gatherings, appealing to both seasoned cooks and kitchen novices alike. Ready to dive into the deliciousness? Let's get started with our step-by-step guide to creating these irresistible bean enchiladas.
Tools Needed
- Pan
- Spoon
- Blender
- Baking dish
- Oven
Ingredients
- Olive oil
- Garlic (finely crushed)
- Spring onion whites
- Capsicum
- Boiled beans (with salt and water)
- Salt
- Sweet paprika
- Cumin powder
- Red peppers
- Tomatoes (roughly cut)
- Flour: 1 tablespoon
- Malt vinegar
- Sugar
- Cayenne pepper
- Parsley
- Fresh basil
- Water
- Habanero pepper
- Tortillas
- Fresh onion greens
- Cheese slices
Step-by-Step Instructions
Step 1. Prepare the Filling and Sauce
- Heat olive oil in a pan. Add finely crushed garlic, spring onion whites, and capsicum. Sauté until softened.
- Add boiled beans, salt, sweet paprika, and cumin powder. Mash half the beans for a smoother consistency.
- Heat olive oil, char red peppers, and then add crushed garlic, softened onion, roughly chopped tomatoes, flour, malt vinegar, sugar, salt, cayenne pepper, parsley, basil, and a little water. Simmer until tomatoes are soft.
- Blend the tomato mixture into a chunky sauce. Return to the heat, add habanero pepper, and simmer for 2 minutes.
Step 2. Assemble the Enchiladas
- Spread some Ranchero sauce in a baking dish.
- Fill each tortilla with the bean mixture and some fresh onion greens. Roll up tightly and cut in half.
- Place the enchiladas seam-down in the baking dish on top of the Ranchero sauce. Top with more Ranchero sauce and cheese slices.
Step 3. Bake the Enchiladas
- Bake at 180 degrees for 10 minutes, or until the cheese is melted and bubbly.
Step 4. Garnish and Serve
- Garnish with fresh parsley and a drizzle of olive oil before serving.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Make sure the beans are fork-tender before adding them to the mixture.
- Adjust the amount of salt according to your preference, considering the salt already added during boiling.
- The habanero pepper adds a unique kick to the Ranchero sauce; adjust the amount according to your spice preference.
Nutrition
- Calories: approximately 500-600
- Fat: 20-25g
- Carbs: 70-80g
- Protein: 20-25g
FAQs
1. Can I use canned beans instead of dried beans?
Absolutely! Canned beans are a great time-saver. Just make sure to rinse them well before using.
2. What kind of cheese is best for these enchiladas?
Monterey Jack, cheddar, or a Mexican blend all work wonderfully. Choose your favorite!
These easy vegetarian bean enchiladas are a guaranteed crowd-pleaser, offering a delicious and satisfying meal without the fuss. From simple preparation to incredible flavor, this recipe is perfect for any skill level. Enjoy your homemade taste of Mexico!