There are some things we really miss about our carnivorous past – OK, not that many things. But it is challenging to find a vegetarian enchilada on any menu. What will you fill the tortilla with, right? Here’s your answer: beans. Beans, and lots of ‘em. This recipe combines traditional refried beans with a cluster of natural ingredients to form a savoury filling that is, well, filling.
Ingredients
- 4 tortillas
- 1 can of refried beans or 1/2 cup homecooked navy beans, mashed
- 1 small tomato or 5 cherry tomatoes, diced
- 1/4 of a large onion, chopped (regular or red)
- several leaves of cilantro, chopped
- dash of oregano
- 1 lemon for squeezing juice
- 1 small block of cheddar cheese
- taco sauce
Directions
- Mix chopped tomatoes, onions and cilantro in a bowl. Add a dash of oregano and squeeze a lemon over top.
- Add refried beans to mixture and mix together. Add a light spritz of taco sauce.
- Spoon desired amount of now-flavoured refried beans down the centre of a tortilla.
- Fold the tortilla and drizzle a little more taco sauce over top. Grate cheddar cheese over top as a garnish.
- Repeat for select number of tortillas.
- Heat in toaster oven at 275 convection until cheese is lightly melted. Serve with sour cream/Greek yogurt or guacamole.
Makes 4 enchiladas
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- Bean and cheese quesadilla recipe
- Black bean burrito recipe
- Tacos recipe
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Filed under: Food, Recipe Tagged: | beans, Mexican food
