39 Responses to “Bean & Cheese Enchiladas – Mexican”

1. indian recipe, cooking videos, Bean and Cheese Enchiladas - Mexican Vegetarian Recipe Video by Show Me The Curry Says:
   November 17th, 2009 at 3:00 pm

   [...] Detailed Bean & Cheese Enchilada recipe [...]

2. seena Says:
   November 17th, 2009 at 3:27 pm

   Hi Anuja and Hetal,

   U guys rock!!!LOve love your recipes…

   I am a big fan of your cooking but today i am begging you to please tell which pan are you using in” Lauki (Bottlegourd) Koftas – Healthy Vegetarian” recipe video.It seems to be a very sturdy one and am planning to buy a new one very soon.
   - Which brand is it,whats the size(qts) and where in US can i find it.
   I will be really obliged if you can answer this.

   Thanks in advance..

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   hetal Reply:
   November 17th, 2009 at 3:51 pm

   Hi Seena,

   You can find a similar pan to the one we are using at Bed Bath & Beyond. The brand is Invitations…not sure what the exact size is.

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   seena Reply:
   November 17th, 2009 at 4:08 pm

   Thanks a lot Hetal, just a quick question,is the pan part of “Invitations® 10-Piece Aluminum Non-Stick Cookware Set” or the “Invitations 4-Quart Non-Stick Covered Chef Pan”

   I know i am bothering you…

   thanks a lot …

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   hetal Reply:
   November 17th, 2009 at 4:39 pm

   If I’m not mistaken, it is the covered chef’s pan.

3. shilpa Says:
   November 17th, 2009 at 4:56 pm

   Hi,
   can we use just water instead of vegetable broth ?cause its hard to find it over here…

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   hetal Reply:
   November 17th, 2009 at 5:06 pm

   Hi Shilpa

   Technically, water can be used, but you will lose out on a lot of flavor. You can always make broth at home. Just boil veggies (carrots, onions, tomatoes, celery,etc) in a lot of water for a couple of hours and strain the liquid.

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   shilpa Reply:
   November 17th, 2009 at 5:23 pm

   thanks a lot…i will surely try

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4. usha Says:
   November 17th, 2009 at 7:58 pm

   hi guys,
   can u plz show me how to make tofu and its nutritions..which one is better is tofu r paneer can u clear abt me …thanx in advance……..

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   hetal Reply:
   November 17th, 2009 at 9:53 pm

   Hi Usha,

   We’ve never actually made tofu (from scratch) but we do have a great Tofu Stir-fry recipe. Please see the video: http://showmethecurry.com/appetizers/tofu-stir-fry.html. Tofu and Paneer are different and have different nutrition but you do get protein from both sources. Tofu has less saturated fat then paneer.

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5. Ashka Says:
   November 17th, 2009 at 8:26 pm

   Hi Hetal & Anuja,

   Thank you very much for such a delightful recipe. I like all your recipes, they turn out very tasty and easy to learn. I was completely looking forward to get the enchilada recipe and I got it, so thank you much.
   One question, can i use some vegetables along with beans and cheese for the filling of enchiladas? If i can what kind of veggies do you suggest?

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   hetal Reply:
   November 17th, 2009 at 9:50 pm

   Hi Ashka,

   You can saute some carrots, zucchini or onions and fill them in. Cutting them into match sticks works well.

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6. Pinal Says:
   November 17th, 2009 at 8:49 pm

   For tastier tortilla, you can dip the entire tortilla in the sauce, put the tortilla on a plate or cutting board (it does get a little messy, but worth it) than stuff it with beans and cheese. This will prevent the enchiladas from becoming dry and it’s more flavorful. I recommend adding finely chopped cilantro to the cheese which will go inside the tortilla.

   When eating you can garnish individual enchiladas with sour cream, guacamole and lettuce.

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7. Anonymous Says:
   November 17th, 2009 at 10:00 pm

   Hi guys,

   Great recipes!one question i want to ask is from where do you buy the spatulas &pastry brushes from and r these heat resistant.and how do you keep ur nonstick pans as clean as new.

   Thanx

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   hetal Reply:
   November 18th, 2009 at 3:18 am

   Most department stores (Kohl’s, Macy’s, etc) carry nice spatulas and brushes, etc. Even discount stores such as Ross, TJMaxx sometimes have nice ones. Yes, they are heat resistant. Be sure to read the label and make sure that they really are heat resistant. They may be a little more money but well worth it. For our non-stick pans, we use regular dish washing detergent and a plastic bristled brush to clean.

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8. Shakuntala Says:
   November 18th, 2009 at 3:17 am

   please give some suggestions re:making this dish into a non-veg.I have a carniverous family.
   Thanks,
   shakuntala

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   hetal Reply:
   November 18th, 2009 at 3:22 am

   You could always brown ground beef with some taco seasoning (drain the excess fat) and add it instead of the beans. Otherwise, grilled chicken breast, seasoned with taco seasoning and shredded into fine strips can also be added.

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   Shakuntala Reply:
   November 18th, 2009 at 1:39 pm

   Thanks alot Hetal

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9. shalu Says:
   November 18th, 2009 at 10:09 pm

   Hi guys,

   yummy recipes!I must say that i am really addicted to ur website whenever i watch ur videos my son asks me mumma ur watching show me the curry, now we will get something new to eat this weekend.keep posting new recipes!!!!!! One question from where can i get saffron(I am in canada) I am looking for it but no luck.Also can i request you to upload a moong dal halwa video as ur recipe &proportions are just perfect!!!!!!!!!!

   Thanx&wishing goodluck to you &anuja.(r u sisters or friends)

   [Reply]

   

   hetal Reply:
   November 19th, 2009 at 4:18 am

   Hi Shalu,

   You may be able to find saffron at an Indian grocery store. If not, then maybe online. We’ll put mung daal halwa on our list to do. Anuja and I are friends.

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   shalu Reply:
   November 19th, 2009 at 6:01 am

   thanx for replying, where can i find saffron in USA (any particular store)coz we keep travelling to redmond ,bellingham.

   Thanx

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   hetal Reply:
   November 19th, 2009 at 3:49 pm

   Hi Shalu,

   I am not familiar with the areas you mentioned but it would be best to look up Indian grocery stores and call them before you head out.

10. subha Says:
    November 19th, 2009 at 12:51 am

    I make enchiladas too but never thought of making the sauce at home and didn’t have a clue that it’s that simple. It surely cuts down lots of preservatives and sodium. Thank you so much for this recipe it’s an all time favorite in our house.

    Do you girls know whether the cooking spray we use in our kitchen (almost everyday)is o.k or harmful to the health? This is really bothering me that without knowing the risk (if at all there is anything) hidden in it we all use it. Can you pl. clarify my doubt? I had searched in the google but no use. Thanks once again.

    Love
    Subha.B

    [Reply]

    

    hetal Reply:
    November 19th, 2009 at 4:11 am

    Hi Subha,

    There are always people who are for and against almost everything on this planet. We have not heard anything seriously wrong with using cooking spray and so we do.

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11. subha Says:
    November 19th, 2009 at 12:27 pm

    Thanks for your quick response.

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12. Bela Says:
    November 19th, 2009 at 1:54 pm

    Hi Girls,
    I also add little Salsa in my stuffing along with beans,cheese and onions. It test good!!!

    Love your website!!!

    Bela

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13. usha Says:
    November 19th, 2009 at 6:22 pm

    hi guys can u plz tell me how to store ginger root fresh for 2 to 3 weeks

    [Reply]

    

    hetal Reply:
    November 19th, 2009 at 6:36 pm

    Hi Usha,

    Ginger should stay fresh in the fridge (in a plastic bag with a paper towel around it). Longer than that, you can grind and freeze it in small portions.

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14. Rachel Says:
    November 19th, 2009 at 10:30 pm

    This was also a hit at my house! You gals are the best. My husband is Indian; so Mexican food totally satisfies his taste buds. My own touch was that when I made the refried beans, I used whole black beans and sorta mashed them while cooking, and I added in some vegan soy chicken.

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    hetal Reply:
    November 20th, 2009 at 2:53 pm

    Hi Rachel,

    Black beans are yum so I’m sure it was super delicious!

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15. J.C. Says:
    November 20th, 2009 at 9:20 am

    Dear Hetal/Anuja,
    This recipe looks yum and I can’t wait to try it. Your recipes are a sure hit at my house. Can u please tell me if we can make these in advance, put them in the freezer and then just bake them before eating? Or do we need to bake them as soon as we make them?

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    hetal Reply:
    November 20th, 2009 at 2:54 pm

    Hi J.C.,

    Due to the nature of corn tortillas, they do not freeze well. You can make the enchiladas a hour or so before, but anything more and they really break apart. Sometimes, pan frying the tortillas with a little oil helps to retain the shape a bit longer.

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16. Sudha Says:
    November 20th, 2009 at 5:23 pm

    Hello Hetla & Anuja,

    Thanks a lot for this wonderful recipe. Your explanation was so simple and I could make the Enchilladas so easily, and they tasted yummm !! Btw, I couldnt find corn Tortillas, so I used the flour tortillas and I substituted the Mexican beans with the Black eyed beans I had in hand. Inspite of the above substitutions, the taste was flawless. My husband was all in praises after tasting them for dinner last night, and all the credit goes to you!!

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    Sudha Reply:
    November 20th, 2009 at 5:24 pm

    sorry, I mis-spelt your name Hetal.

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    hetal Reply:
    November 20th, 2009 at 6:08 pm

    No problem Sudha!

    Glad you and your family enjoyed the recipe. I love to experiment so I’m glad you tried out a different version of this recipe.

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17. ji Says:
    November 25th, 2009 at 2:45 am

    bakvaassss

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18. Anitha Kishore Says:
    November 29th, 2009 at 9:43 pm

    Hi Guys,

    You both are so amazing .OMG your dishes rock, they are very simple but very tasty.Our whole family my Husband my college going daughter and my twin boys enjoyed eating your Mexican enchilladas dishes and everyone enjoyed it Thank you so much for sharing your wonderful recipes.
    i used rice flour instead of all purpose flour i hope that is ok.

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    hetal Reply:
    November 29th, 2009 at 11:01 pm

    Hi Anitha,

    Glad you and your family enjoyed the enchiladas. If the rice flour worked for you and everyone enjoyed it, it’s all good!

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19. TGP Says:
    January 16th, 2010 at 2:37 am

    You get three thumbs way up, one from each of my kids…and they are very tough critics!! Awesome recipe! Thanks so much!

    [Reply]

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