Mexican Bean and Cheese Enchilada Recipe

According to Saednews, Black bean and cheese enchiladas are a classic Mexican-inspired dish made by filling soft tortillas with a savory mixture of black beans and cottage cheese, then baking them and serving them with a rich homemade chili-tomato sauce.

Ingredients

For the Enchiladas

• 2 cups cottage cheese

• 440 g black beans, rinsed and drained

• 16 tortillas

• 3 tbsp olive oil

• Salt and black pepper, to taste

For the Chili-Tomato Sauce

• 3 garlic cloves

• 1 onion

• 4 tbsp chili powder

• 2 tbsp white vinegar

• 425 g tomato paste

• 2 cups vegetable stock

• Salt and black pepper, to taste

For Garnishing

• Chopped onion

• Fresh cilantro

How to Make Black Bean & Cheese Enchiladas

1. Prepare the filling: Finely chop the onion and roughly chop the garlic. Preferably use low-fat cottage cheese. Rinse and drain the black beans.

2. Blend the cheese: Place the cottage cheese in a blender and process until smooth and creamy. Transfer it to a medium bowl and combine with the black beans. Season with salt and pepper.

3. Warm the tortillas: Heat the tortillas in the microwave for about 2 minutes, or until soft and flexible.

4. Fill and fold: Lightly brush both sides of each tortilla with olive oil. Place about 2 tablespoons of the cheese and bean mixture in the center of each tortilla, then fold the tortilla around the filling.

5. Bake: Preheat the oven to 180°C (350°F). Arrange the filled tortillas in a baking dish and bake for approximately 8–10 minutes.

6. Make the sauce: Meanwhile, heat a little olive oil in a medium skillet. Add the garlic and onion and sauté for about 5 minutes, until the onion begins to soften.

7. Add the chili powder and cook for another minute, until fragrant. Stir in the vinegar, tomato paste, and vegetable stock. Reduce the heat and simmer gently for about 5 minutes. Season with salt and pepper to taste.

8. Blend the sauce: Transfer the sauce to a blender and blend until smooth. Use caution when blending hot liquids.

9. Serve: Divide the enchiladas among 8 serving dishes. Pour about ⅓ cup of sauce over each serving and garnish with chopped onion and fresh cilantro.

Additional Information

• Cuisine: Mexican / International

• Preparation time: About 30 minutes

• Cooking time: About 10 minutes

• Servings: 8

• Best served: Lunch or dinner

• Suitable for: Iftar during Ramadan

Storage tip: Any leftover sauce can be kept in an airtight container in the refrigerator for up to 1 week, or frozen for up to 3 months.