You are here

Bean Enchiladas

Western.Chefs's picture
Ingredients
  Pink beans 3 Pound (small size)
  Meat stock/Bouillon 6 Quart
  Ham bone 1 Medium
  Water 1 Cup (16 tbs)
  Bacon 1 Pound, chopped and sliced
  Garlic 8 Clove (40 gm), minced
  Onion 3⁄4 Cup (12 tbs), finely chopped
  Ground lean chuck 3 Pound
  Link sausages 1 Pound (1 package)
  Chopped mushrooms 3 Cup (48 tbs)
  Solid pack tomatoes 6 Cup (96 tbs), broken
  Tomato paste 12 Ounce (2 cans, 6 ounce each)
  Spanish tomato sauce 16 Ounce (2 cans, 8 ounce each)
  Oregano 1 1⁄2 Teaspoon
  Salt 2 Tablespoon (adjust quantity as per taste)
  Ground cumin 2 Teaspoon
  Chili con carne seasoning 2 Tablespoon
  Flour 3 Tablespoon
Directions

GETTING READY
1. Preheat oven to 350°.
2. In a dish, combine beans and water. Soak overnight

MAKING
3. Place the dish over heat and cook beans in soaking water for 1 to 2 hours, or until tender.
4. Drain excess water.
5. In a large bowl mash the cooked beans.
6. Insert onion, peppers, garlic salt, salt, and 2 tablespoons enchilada sauce to it.
7. Mix the mixture well.
8. In the bottom of an 8 by 12-inch baking dish, spread 1/4 cup enchilada sauce.
9. Soften each tortilla in hot oil and drain on paper towels.
10. Place a spoonful of bean mixture on tortilla and roll up.
11. In baking dish place the roll ups, seam side down.
12. Pour remaining sauce evenly over tortillas.
13. Sprinkle cheese over it.
14. Place it in oven and bake for 20 minutes, or until cheese is bubbly.

SERVING
15. Serve Bean Enchiladas hot with green onions or pass sour cream topping, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Bean
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

Rate It

Your rating: None
4.296875
Average: 4.3 (16 votes)