Bean enchiladas with red sauce
Corn tortillas rolled around refried beans and cheese, smothered in a smoky dried-chilli sauce and baked until bubbling.
- 55 min25 prep · 30 cook
- MediumDifficulty
- 620 kcalper serving
Ingredients
- Dried guajillo chillies4
- Dried ancho chillies2
- Tomatoes2
- Onion1
- garlic2 cloves
- Dried oregano1 tsp
- Vegetable stock300 ml
- black or pinto beans (400 g)2 cans
- Corn tortillas12
- Grated cheese (Oaxaca or mild cheddar)200 g
- Vegetable oil3 tbsp
- Soured cream100 ml
- Fresh corianderto taste
- Saltto taste
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Steps
- 1
Remove the stems and seeds from the chillies, toast them briefly in a dry pan and soak in hot water until soft.
- 2
Blend the chillies with the tomatoes, half the onion, the garlic, oregano and stock. Fry the sauce in 1 tbsp oil and simmer until slightly thickened. Season.
- 3
Fry the rest of the onion, chopped, in 1 tbsp oil, add the beans with a little of their liquid and mash into a thick purée.
- 4
Preheat the oven to 200 °C. Warm the tortillas in a lightly oiled pan so they are pliable, then dip each one in the sauce.
- 5
Fill each with beans and a little cheese, roll up and lay in a dish. Cover with the remaining sauce and cheese.
- 6
Bake until the cheese melts and bubbles. Serve with soured cream and coriander.
Tips and questions
- Why do my tortillas tear?
- Cold corn tortillas crack. Warm them briefly in a little oil before dipping them in the sauce.
- Can I prepare them ahead?
- Make the sauce and beans up to 3 days ahead, but assemble just before baking so they don’t go soggy.
Enjoy your meal!
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