Bean Enchiladas
Appetizers • Mexican
Description
Bean Enchiladas
Ingredients
- Olive Oil 1 tablespoon
- Onion 1 head
- Garlic 3 cloves
- Ground ancho chili pepper 1 piece
- Ground Cumin 2 spoons
- Chicken Broth 5 fl oz
- Tomatoes 3 pieces
- Passata Tomato Sauce 1 tablespoon
- Canned Mushroom Soup 30 oz
- Cilantro 2 spoons
- Tortillas 8 pieces
- Avocado 1 piece
- Sour Cream 5 oz
- Ground coriander 0 oz
- Banana Leaves 5 oz
- Olives stuffed with lemon 5 oz
Step-by-Step Guide
Step 1
Heat oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft. Stir in the minced garlic and chili, and cook for another 30 seconds. Add cumin, chopped olives, broth, tomatoes, and paste, and simmer for 6-8 minutes. Season with salt and spices.
Step 2
Preheat the oven to 340°F. Drain the beans and add them to the sauce, cooking for an additional 5 minutes. Add the chopped cilantro leaves.
Step 3
Meanwhile, wrap the tortillas in aluminum foil and place them in the oven to heat for 3-4 minutes.
Step 4
Place the tortillas on a plate and spread a quarter of the bean mixture over them. Then add some avocado, sour cream, sprigs of cilantro, and lettuce. Roll them up, folding in the edges. Repeat the same process with the remaining tortillas. Before serving, cut them in half.
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