Bean and Raisin Enchiladas's picture

Sep. 12, 2011


Raisins 2/3 Cup (10.67 tbs)
Onions 2 Medium
Bell pepper 1/2 Large , seeded
Whole green chiles 2 , canned
Canned whole green chiles 2 , rinsed and seeded
Frying oil 2 Cup (32 tbs) (For Deep Frying)
Oil 3 Tablespoon
Cooked pinto beans 2 1/2 Cup (40 tbs) (1 1/4 Cups Dry Beans)
Salt 1/2 Teaspoon
Tomato sauce 8 Ounce (1 Can)
Cumin 1/4 Teaspoon
Chili powder 1 1/2 Teaspoon (Increase For A Spicier Dish)
Rice vinegar 4 Tablespoon
Cumin 1/4 Teaspoon , ground
Japanese rice vinegar/Other mild vinegar 4 Tablespoon
Enchilada sauce 1 1/4 Cup (20 tbs) (Or 1 Can Of 10 Ounce)
Corn tortillas 12
Monterey jack cheese 24 Ounce , chilled
Monterey jack and cheddar cheese 6 Ounce (Mild Cheddar)



1. Pre-heat the oven to 350°F.

2. In a covered pot of boiling water, plump the raisins by boiling 1-2 minutes over high heat.

3. Drain the raisins and keep aside.

4. With a knife or the metal blade of a food processor, coarsely chop the onions and green pepper separately.

5. Pat dry the chilies. With a knife or the metal blade of a food processor, chop them coarsely.

6. With a shredder or the shredding disc of a food processor, shred the Monterey Jack and keep aside.

7. Take a large baking dish and butter or grease it.


8. Place a large saucepan or dutch oven over medium-high heat and heat oil.

9. Add the onions and sauté them for 4-5 minutes, until soft and transparent.

10. Add the pinto beans, salt, tomato sauce, chili powder, cumin, vinegar and raisins and mix everything well.

11. Cover the saucepan and simmer 3-4 minutes, stirring occasionally.


12. Take a shallow dish and pour the enchilada sauce on it.

13. Place a frying pan on medium heat and heat 1/8-inch oil.

14. Fry the tortillas until just softened, taking care not to make them crisp or they will not roll.

15. Place the tortillas on kitchen towels to dry, and sip them in the sauce.

16. Fill each tortilla with 1/4 cup of the filling, and roll up and arrange in a single layer in the baking dish.

17. Spoon the extra sauce on it, taking care to cover the edges of the tortillas

18. Top with the shredded cheese.

19. In the oven, bake uncovered for 15-20 minutes, until hot.


20. Serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 12