Enchiladas de frijoles – baked tortillas with bean paste and cheese Recipe
These enchiladas are hearty, vegetarian tortilla rolls filled with a creamy bean paste and baked under a layer of cheese. In Mexico, dishes like this often appear at family lunches when you need to feed many people with something simple yet filling. They’re a bit like Polish stuffed crêpes, just in a spicier, tomato-and-bean version.
A simple, crowd-pleasing Mexican-inspired dish that turns basic pantry ingredients like beans and tomato sauce into a comforting, cheesy bake. The creamy bean filling is satisfying and high in protein, making it a great meat-free main.
Chef's tips
Don’t overcook the tortillas before filling them—just warm them briefly so they stay flexible and don’t crack when rolling. If your bean paste seems too dry, add a splash of stock or water; if it’s too runny, cook it a bit longer to thicken. Taste the filling carefully and adjust salt and spices before rolling, because later it will be harder to correct the seasoning.
How to serve
Serve the enchiladas with a fresh salad, guacamole or sliced avocado, and lime wedges for squeezing over the top. A spoonful of salsa or pickled jalapeños on the side will add extra heat and acidity. They also pair well with rice or a simple corn salad if you want a more substantial meal.
Ingredients
- red beans - 400 g
- onion - 1 piece
- garlic - 2 cloves
- vegetable oil - 3 tablespoons
- vegetable stock - 100 ml
- ground cumin - 0.5 teaspoons
- smoked paprika - 1 teaspoon
- tomato sauce - 300 ml
- chili pepper - 1 piece
- wheat tortilla - 8 piece
- yellow cheese grated - 200 g
- sour cream - 100 g
- cilantro - 0.5 bunch
- salt - 1 teaspoon
Preparation
- Peel the onion and dice it finely. Finely chop the garlic. Halve the chili, remove the seeds (if you want a milder version) and chop very finely.
- Heat 2 tablespoons of oil in a pan. Add the onion and fry for 3–5 minutes over medium heat, stirring, until it softens and becomes slightly translucent but not browned.
- Add the garlic and chili and fry for about 1 more minute, until fragrant.
- Add the cumin and smoked paprika and stir. Add the drained beans and stock. Cook for 5–7 minutes over low heat, until the beans are very soft and some of the liquid has evaporated.
- Remove the pan from the heat and mash the beans with a potato masher or fork until you get a thick but still slightly chunky paste. Season with salt to taste.
- In a separate pot, heat the tomato sauce with 1 tablespoon of oil for 5 minutes over low heat, until it thickens slightly. If it is very sour, you can add a pinch of sugar.
- Preheat the oven to 190°C (top and bottom heat). Lightly warm the tortillas in a dry pan for 10–15 seconds on each side so they become flexible.
- Spread 2–3 tablespoons of the bean paste on each tortilla, roll it up and place tightly side by side in a baking dish, seam side down.
- Pour the tomato sauce over the rolled tortillas and sprinkle evenly with grated cheese.
- Place the dish in the oven and bake for 15–18 minutes, until the cheese is completely melted and starting to brown slightly at the edges.
- After removing from the oven, wait 5 minutes. Top with dollops of sour cream and sprinkle with chopped cilantro. Serve warm.
Storage
Przechowuj w tym samym naczyniu, w którym zapiekałaś/zapiekałeś, przykryte folią lub pokrywką. Podgrzewaj w piekarniku pod przykryciem, aby ser się nie spalił, a tortille nie wyschły. Do mrożenia najlepiej podziel danie na porcje.
