SAEDNEWS: Bean and cheese enchiladas are popular and delicious. Making them requires only a few simple ingredients. To prepare them, tortillas are filled with various ingredients, and the cooking process is also easy.
According to Saednews, Bean and cheese enchiladas are a Mexican dish in which tortillas are filled with a variety of ingredients and baked with sauce.
2 cups cottage cheese
440 g black beans
16 tortillas
3 tablespoons olive oil
3 cloves garlic
1 onion
4 tablespoons chili powder
2 tablespoons white vinegar
425 g tomato paste
2 cups vegetable broth
Finely chop the onion and chop the garlic into slightly larger pieces. It is preferable to use low-fat cottage cheese. Wash and drain the beans before using.
You can store the leftover sauce in a sealed container in the refrigerator for up to one week or in the freezer for up to three months.
Preheat the oven to 180°C (356°F). In a blender, mix the cottage cheese until smooth and creamy.
Transfer it to a medium bowl, mix it with the black beans, and season with salt and pepper.
Warm the tortillas in the microwave for about 2 minutes until soft. Lightly brush both sides of each tortilla with oil, place about 2 tablespoons of the cheese mixture in the center, and fold the tortillas around the filling. Bake them in the oven for 8 to 10 minutes.
Meanwhile, heat a little oil in a medium pan. Add the garlic and onion and sauté for about 5 minutes until the onion becomes soft. Add the chili powder and cook for 1 minute until fragrant. Then add vinegar, tomato paste, and vegetable broth, stirring well. Reduce the heat and let it simmer for 5 minutes. Season with salt and pepper as desired.
Transfer the mixture to a blender and blend until smooth (be careful when blending hot liquids).
To serve, place the enchiladas in 8 separate plates, pour about one-third cup of sauce over each, and garnish with chopped onion and cilantro.
Bean and cheese enchiladas are a Mexican dish.
Preparation time: about 30 minutes
Cooking time: about 10 minutes
Suitable for lunch or dinner
Can also be served for iftar during Ramadan
This recipe serves 8 people
