Bean Enchiladas

This is a quick-fix recipe with some readily available stuffs, and one of my family favorites after a tiring day.

1 can Pinto or Black Beans

1 can Enchilada sauce (10 oz) – I usually get the Old El Paso brand

1 tbsp Taco seasoning

1 cup Monterey Jack cheese shredded

1 ½-2 cups four cheese Mexican blend

2 tbsp salsa (adjust according to taste)

6 large Enchilada style tortillas 

Salt to taste

Sour cream

Avocado slices (optional)

Recipe for refried beans - This can be made well ahead and stored.

Drain the beans

Heat a kadai or a pan and add the beans to it. (Sometimes I like to add 2 tbsp chopped onion and jalapenos, and saute them in oil before adding the beans - Optional)

Add salsa, 1-2 tbsp of Enchilada sauce

Mash the beans as they cook along with the salsa and sauce. They should be well blended.

Add taco seasoning (adjust according to taste), salt to taste. 

If you want spicier, you can add some chilli powder.

Switch off the stove and add 1 tbsp of Monterey Jack cheese for creaminess. 

For the enchiladas

Pre-heat the oven to 350F

Take a tortilla, add a spoonful of refried beans and spread on a line (then it's easy to roll)

Add some shredded cheese on top of the beans (optional)

Spreading the beans

Roll the tortilla

Repeat for other tortillas

Take a baking tray and spread 1-2 tbsp of enchilada sauce.

Line the enchiladas adjacent to each other

Spread the remaining enchilada sauce evenly on the tortillas covering every corner

Spread the remaining cheese on the tortillas

Shove it into the oven for 5-6 mins (till the cheese melts)

Once the cheese has melted, change to broil and cook for 4 mins till a cheese crust is formed.

Serve with avocado slices and sour cream.

Sorry, didn't take a picture of the enchiladas after they were out of oven. Next time!

Before it goes into oven

-------------------------------------------------------- 

Additional Tips:

Readymade refried beans can be used too. This eliminates even the little stove top work.
Instead of beans, you can fill tortillas with Monterey Jack cheese and make cheese enchiladas. Serve with brown rice and refried beans like restaurants do.
Jalapenos can be sliced and added on top of the tortillas for some spiciness. They will get cooked in the oven.
I have also tried with the small corn tortillas. They are a little difficult to roll and may break up. It will still taste good.
I usually get the "Chi Chi's" brand enchilada style tortillas and they are the large ones.