How to make Baked Bean Enchiladas - Some delicious enchiladas baked with mozzarella.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Baked beans , Corn tortillas

Cuisine : Mexican

Course : Snacks and Starters

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Baked Bean Enchiladas Recipe Card

Baked Bean Enchiladas

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

You can also find more Snacks and Starters recipes like Chicken Burger, Cheesy Banana Puffs, Cheesy Spinach and Corn Grilled Sandwich, Crunchy Paneer.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Baked Bean Enchiladas Recipe

  • Baked beans 3/4 cups

  • Corn tortillas 6

  • Olive oil 1 tablespoon

  • Cooked rice 1 cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Green capsicum chopped 1 medium

  • Mozzarella cheese as required

  • Tomato sauce

  • Olive oil 1 tablespoon

  • Onion sliced 1 medium

  • Garlic chopped 6 cloves

  • Tomatoes pureed 3 medium

  • Red chilli flakes 1 teaspoon

  • Mixed herbs 1 teaspoon

  • Sugar 1 teaspoon


Step 1

Preheat oven to 180°C. Heat the tortillas lightly in a non stick pan. Heat 1 tbsp oil in another non stick pan. Add onion and saute for 1 minute. Add garlic and saute till soft. Add fresh tomato puree and mix well and continue to saute.

Step 2

Add red chilli flakes, mixed dried herbs, salt and sugar and mix well. Place rice in a bowl, add ½ the tomato sauce and ½ the baked beans and mix. Add coriander leaves and mix.

Step 3

To the remaining tomato sauce add the remaining baked beans and mix. Place each tortilla on a flat surface, place some rice mixture on one side. Spread green capsicum pieces and roll.

Step 4

Spread some of the sauce-beans mixture on the base of a baking dish. Keep two enchiladas over it. Spread some more of the sauce-beans mixture over them.

Step 5

Slice mozzarella cheese and place the slices on the surface. Keep the baking dish in the preheated oven and bake for 15-20 minutes or till the cheese melts. Serve hot.