Enchiladas with Beans
4 servings
30 minutes
Bean enchiladas are a fragrant and hearty dish of Mexican cuisine with a rich flavor of spices, tomatoes, and fresh herbs. Its roots delve deep into the traditions of Mexican street food, where tortillas filled with various ingredients are served with spicy sauces. In this recipe, beans play the main role—a protein-rich and nutritious ingredient that pairs wonderfully with cumin, garlic, and cilantro. The creamy texture of avocado and gentle sour cream add softness while fresh salad brings lightness. Enchiladas can be served as a full lunch or dinner as well as an appetizer at friendly gatherings. The dish is perfectly complemented by hot sauce that highlights the brightness of the flavor. It is not only nutritious but also incredibly aromatic, capable of transporting you to the atmosphere of Mexican cuisine.
1
Heat oil in a pan over medium heat. Add chopped onion and sauté for 3-4 minutes until soft. Add minced garlic and chili and cook for another 30 seconds. Add cumin, chopped olives, broth, tomatoes, paste, and simmer for 6-8 minutes. Sprinkle with salt and spices.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Garlic: 3 cloves
- Green chili pepper: 1 piece
- Ground caraway: 2 teaspoons
- Black olives: 100 g
- Vegetable broth: 125 ml
- Tomatoes: 3 pieces
- Tomato paste: 1 tablespoon
- Cilantro (coriander leaves): 2 tablespoons
- Fresh cilantro (coriander): 10 g
2
Preheat the oven to 170 degrees. Dry the beans and add them to the sauce, cook for another 5 minutes. Add chopped coriander leaves.
- Canned three-bean mix: 860 g
- Cilantro (coriander leaves): 2 tablespoons
3
Meanwhile, wrap the tortillas in foil and heat them in the oven for 3-4 minutes.
- Tortillas: 8 pieces
4
Place the tortillas on a plate and spread a quarter of the bean mixture on them. Then add some avocado, sour cream, coriander sprigs, and salad. Roll them up, folding in the edges. Repeat the same with the remaining flatbreads. Cut in half before serving.
- Avocado: 1 piece
- Sour cream: 125 g
- Fresh cilantro (coriander): 10 g
- Lettuce leaves: 115 g
