What2Eat
Enchiladas Stuffed With Beans and Tartare Dip Recipe
MexicanBreakfastEggetarian

Enchiladas Stuffed With Beans and Tartare Dip Recipe

A eggetarian Mexican recipe with whole wheat flour tortilla - (about 5 to inches in diameter), rajma (large kidney beans) - cooked and drained, tablespoons del monte tartare dip. Ready in 45 min, serves 4.

Curated byMateo Hernandez🇲🇽

Calories
840kcal
Estimated Cost
₹400-550
Carbs99g
Protein61g
Fats22g
Servings Scaler
4

Instructions

21 steps
  1. 1

    To begin making the Bean and Tartare Dip Enchiladas first make the sauce

    tablespoons del monte tartare dip(3)
  2. 2

    Heat oil in a saucepan

  3. 3

    Add half of the chopped onion, garlic and sauté for a few seconds

    onion - chopped(1)tomato - chopped(1)garlic - minced(2)spring onion greens - for garnish (optional)(1)
  4. 4

    Add the flour and sauté for a few seconds more

    whole wheat flour tortilla - (about 5 to inches in diameter)(6)all purpose flour (maida)(1 tablespoon)
  5. 5

    Add the crushed tomatoes and whisk so that lumps do not form

    tomato - chopped(1)tomatoes - blanched(5)
  6. 6

    Add little water if required to make a thick sauce

  7. 7

    Add the cumin powder, chilli powder, oregano and salt

    cumin powder (jeera)(1 teaspoon)dried oregano(1 teaspoon)red chilli powder(1/2 teaspoon)
  8. 8

    Cook for 3 to 4 minutes

  9. 9

    Take off the heat and keep side till required

  10. 10

    In a small bowl mix the leftover onion, chopped tomatoes, coriander, beans and Del Monte Tartare dip

    tablespoons del monte tartare dip(3)onion - chopped(1)tomato - chopped(1)coriander (dhania) leaves - handfultomatoes - blanched(5)spring onion greens - for garnish (optional)(1)
  11. 11

    Pre-heat the oven to 200 degree Celsius

  12. 12

    Lightly grease a 1L square or rectangle baking dish and spread a large ladleful of the sauce over the base

  13. 13

    Warm the tortillas

    whole wheat flour tortilla - (about 5 to inches in diameter)(6)
  14. 14

    Place about 2 tablespoon of the filling along the centre of each tortilla

    whole wheat flour tortilla - (about 5 to inches in diameter)(6)
  15. 15

    Roll tightly

  16. 16

    Place the tortillas snugly in the baking dish

    whole wheat flour tortilla - (about 5 to inches in diameter)(6)
  17. 17

    Spread sauce over the rolled tortillas such that it covers the top

    whole wheat flour tortilla - (about 5 to inches in diameter)(6)
  18. 18

    Sprinkle the cheese on top of the sauce

    tablespoons cheese - shredded (cheddar or mexican cheese)(2)
  19. 19

    Bake for about 15 minutes, till the cheese melts and the sauce bubbles

    tablespoons cheese - shredded (cheddar or mexican cheese)(2)
  20. 20

    Take out of the oven and serve Bean and Tartare Dip Enchiladas immediately

    tablespoons del monte tartare dip(3)
  21. 21

    Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner

    tablespoons del monte tartare dip(3)tablespoons cheese - shredded (cheddar or mexican cheese)(2)

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