Tue 17 Nov 2009
Bean & Cheese Enchiladas – Mexican
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Mexican cuisine is always a favorite for the Indian palate as it has so many similar flavors – cumin, coriander, garlic, chili, etc. Try this easy Bean and Cheese Enchiladas recipe made with corn tortillas and a homemade enchilada sauce. Combine the enchiladas with some guacamole, chips and salsa and Spanish rice and you have a complete meal.
For the Sauce: (for approx 12 enchiladas)
Flour – 1 Tbsp
Oil – 1 Tbap
Tomato Sauce – 8 oz can
Broth/Stock – 14 oz can
Water – 1/4 cup
Oregano – 1/4 tsp
Garlic Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Salt – to taste
Sugar – 1/2 tsp or to taste
Red Chili Powder – to taste
For the Enchiladas:
Corn Tortillas
Refried Beans (Click here for Refried Beans recipe)
Shredded Cheese (Cheddar, Colby or Monterey Jack)
Chopped Onions
Sliced Olives
Method:
1. Heat Oil in a pan.
2. Add All-purpose Flour and whisk well.
3. Once the flour turns light pink, add Broth, Tomato Sauce, and Water.
4. Add Garlic Powder, Cumin Powder, Oregano, Salt, Sugar and Chili Powder. Mix well, cover and allow to come to a boil.
5. Uncover and allow the sauce to thicken (stir frequently). Remove from heat when thickened.
(Preheat Oven to 400F/204C)
6. Spray an oven proof pan with Oil and spread a little sauce to coat the bottom.
7. Wrap Corn Tortillas in a damp paper towel and microwave for 2 minutes.
8. Spread each Tortilla with 1-2 tablespoons of Sauce.
9. Place 2-3 Tbsp of Refried Beans along the center of the Tortilla.
10. Sprinkle Cheese and Onions on top of the beans.
11. Roll the Tortilla and place it seam side down in the pan.
12. Repeat with remaining tortillas.
13. Spread remaining Sauce over the rolled Enchiladas.
14. Sprinkle Cheese, Onions and Black Olives over the top.
15. Bake uncovered for 15-20 minutes at 400F/204C in the oven.
16. Serve immediately.
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November 17th, 2009 at 3:00 pm
[...] Detailed Bean & Cheese Enchilada recipe [...]
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.
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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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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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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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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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
[Reply]
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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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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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)
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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.
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
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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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November 19th, 2009 at 12:27 pm
Thanks for your quick response.
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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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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
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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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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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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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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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November 25th, 2009 at 2:45 am
bakvaassss
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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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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!
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March 30th, 2010 at 2:58 pm
hello
hetal in saudi arabia we will not get stock we will get on the chicken stock paste can i use with water
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anuja Reply:
April 1st, 2010 at 4:08 pm
Hi Farveen,
We have never used a paste but a bouillon with water will work just as well.
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April 23rd, 2010 at 9:33 pm
Is it ok to use tomato puree rather than tomato sauce?
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June 7th, 2010 at 1:03 pm
Hi Hetal and Anuja,
I have a question regarding this recipe. how do i prevent the tortillas from getting soggy before we eat?
Besides the above question..
You guys are awesome. I found your website about 3 months ago while surfing online…and OMG. I am just amazed. I love your recipes…and the videos are so helpful.
I tried the foccacia bread and it turned out awesomely delicious. Thank you very much for bringing and showing recipes. Keep up the great work.
Thanks again…always a fan,,,
SM
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anuja Reply:
June 7th, 2010 at 3:45 pm
Hi SM,
If you want to make the dish ahead of time, avoid the sauce at the bottom of the dish and inside the enchiladas . Just oil it and lay the enchiladas in the dish. Bake the enchiladas as mentioned in the recipe when you are ready to serve.
Another tip – we sometimes bake the dish as mentioned without the sauce. Once the baking is done, add the sauce and then just broil on high for about 4-5 minutes and serve.
Either way works well
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SM Reply:
July 6th, 2010 at 1:46 am
Thank you Anuja for the tip..i will try it again.
Thanks for prompt reply.
SM
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June 23rd, 2010 at 7:01 pm
Thanks, your recipies are wonderful….I used to chk all the diff sites for recipies but now only showmethecurry.com. you guys are doing great job….
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July 17th, 2010 at 4:05 am
Hi these enchiladas were great did modify it a little. I sauteed some onions with morning star crumbled protein and a little salt. You can even add a garlic clove. I included this along with some of the beans. I think next time I would like to make some more of the enchiladas sauce. I felt like it wasn’t enough. All in All great recipe
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December 6th, 2010 at 1:49 am
It was Mexican Fiesta day at our place today:) I tried the spanish rice, re-fried beans, salsa and these enchiladas for lunch. My family loved everything.
I roasted the tortillas on a tawa with couple of drops of oil (like we do with paratha) before building the enchiladas. We had three left over enchiladas that we transferred to an oven proof glass dish immediately and heated it in convection oven at 400F. Even the left overs tasted awesome!
Hetal & Anuja, thanks for providing us with yummy recipes and detailed instruction about how to proceed with prep. Next week will be Chinese all the way:)
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hetal Reply:
December 7th, 2010 at 10:11 pm
Thanks for the feedback Arpana! Glad you enjoyed the fiesta!
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January 13th, 2011 at 3:53 am
My family loved the taste of your enchiladas. I am great at Italian dishes making them without measurements; just by upbringing…..but have not until this day been able to conquer a Mexican enchilada like in the restaurants. I made it with beef and cheese instead of bean and cheese for fillings but accompanied it with your bean recipe on the side with some cheese sprinkled on it. Also on the plate I did a lettuce/dressing blend topped with tomato and avocado. YUMMY! Thank you for helping me conquer a taste until now I have not been able to accomplish.
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September 13th, 2011 at 11:49 pm
Hi Hetal and Anuja,
This was a great recipe. I followed all the directions without any changes and it turned out to be so delicious- my family could not stop complimenting the dish!! Its a keeper.
Thank you for the wonderful work that you do- your website has literally changed my life- i can finally say that i’m a good cook thanks to you both!!!
keep up the good work
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hetal Reply:
September 14th, 2011 at 2:56 pm
Thanks so much Bina!
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December 14th, 2011 at 9:36 pm
Hi Hetal & Anuja,
U both r like Culinary Masters for me. whenever I want to learn something, I just google it n here it is in show me the curry.
I want to through a B’dy party on a very short notice of 2 days, & I am a bit confused about the selection of menu. I want to go for Bean & Cheese Enchilada + Veg. Lasagna. would this combo go well with each other or I have to change my mind? with Stir fry Tofu & paneer pinwheels as starters.
In the case of Enchilada, Can I make it on prior day to the party or it will get soggy if I m gonna do that…???
Can you suggest me a dessert which can accompany these dishes well & easy & fast to prepare. I am thinking about Ras malai or vermicelli Kheer.
Hope u can help me out in this condition with ur precious suggestions.
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hetal Reply:
December 14th, 2011 at 11:26 pm
Hi Avani,
The dishes you have picked are from different types of cuisines (Mexican and Italian). It will be better for you to stick to one theme. If you want to make it the day before, I would suggest the veg lasagna. You can put the whole thing together and keep it in the fridge. Just take it out an hour or so ahead so that it comes to room temperature and then bake it. The paneer pinwheels will go well with this menu. Also, with the main dish, you can serve a simple salad and garlic bread. For dessert, a quick put together is kulfi or saffron mango mousse. You can make a few days ahead of time. If you want something non-Indian, you can try the buttered walnut mousse. Hope this helps and good luck with your party.
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December 15th, 2011 at 10:07 pm
Thanx Hetal,
Hope I could be able to get a good out come as this is my 1st party in US n that also on a very short notice of 2 days…M quite confused…will PEnne pasta go with lasagna…???
I really appreciate ur help….
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hetal Reply:
December 15th, 2011 at 10:10 pm
Hi Avani,
Yes, Penne Pasta is a great pair with lasagna. Both can be used as the main course. If you want a side, you can try the pasta salad.
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