Enchiladas Stuffed With Beans and Tartare Dip Recipe

Total Time: 45 minutes

Cuisine: Mexican

Ingredients:

  • tomato
  • del monte tartare dip
  • cumin powder (jeera)
  • spring onion greens
  • coriander (dhania) leaves
  • red chilli powder
  • virgin olive oil
  • wheat flour tortilla ( diameter)
  • onion
  • garlic
  • rajma (large kidney beans)
  • lemon
  • cheese (cheddar mexican cheese)
  • flour (maida)
  • dried oregano

Instructions:

  • To begin making the Bean and Tartare Dip Enchiladas first make the sauce
  • Heat oil in a saucepan
  • Add half of the chopped onion, garlic and saut? for a few seconds
  • Add the flour and saut? for a few seconds more
  • Add the crushed tomatoes and whisk so that lumps do not form
  • Add little water if required to make a thick sauce
  • Add the cumin powder, chilli powder, oregano and salt
  • Cook for 3 to 4 minutes
  • Take off the heat and keep side till required
  • In a small bowl mix the leftover onion, chopped tomatoes, coriander, beans and Del Monte Tartare dip
  • Pre-heat the oven to 200 degree Celsius
  • Lightly grease a 1L square or rectangle baking dish and spread a large ladleful of the sauce over the base
  • Warm the tortillas
  • Place about 2 tablespoon of the filling along the centre of each tortilla
  • Roll tightly
  • Place the tortillas snugly in the baking dish
  • Spread sauce over the rolled tortillas such that it covers the top
  • Sprinkle the cheese on top of the sauce
  • Bake for about 15 minutes, till the cheese melts and the sauce bubbles
  • Take out of the oven and serve Bean and Tartare Dip Enchiladas immediately
  • Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner