Bean Enchiladas

Western.Chefs's picture

Jan. 10, 2012

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
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 2974Calories from Fat 942

 % Daily Value*

Total Fat 106 g163.1%

Saturated Fat 17 g85%

Trans Fat 0 g

Cholesterol

Sodium 7799 mg324.96%

Total Carbohydrates 313 g104.3%

Dietary Fiber 59 g236%

Sugars 34 g

Protein 209 g418%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet