Bean enchiladas
Vegetarian. 17 small steps, 7 of them done meanwhile, while a timer runs. The main ingredients: small tortillas, kidney beans and corn.
- Time
- 40 min
- Difficulty
- Easy
- per serving
- 881 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine or the air fryer.
Ingredients
- Small tortillas4
- Kidney beans1 can
- Corn1 can
- Red bell pepper1
- Onion1
- Garlic cloves2
- Diced tomatoes400 g
- Tomato paste1 tbsp
- Shredded cheese80 g
- Sour cream40 g
- Cilantro½ bunch
- Lime½
- Olive oil1 tbsp
- Cumin1 tsp
- Sweet paprika powder1 tsp
- Chili flakes½ tsp
- Oregano½ tsp
- Sugar1 pinch
- Saltto taste
- Black pepperto taste
Contains Gluten and Lactose
You need
7 parts- Large skillet
- Baking dish (about 20 x 25 cm)
- Bowl
- Strainer
- Cutting board & knife
- Wooden spoon
- Plate
Directions
17 stepsPreheat the oven
200 °C convection
Preheat the oven to 200 °C convection.
Dice the onion
Meanwhile, while step 1 runs
Meanwhile peel the onion and dice it finely.
- 1 Onion
Dice the bell pepper
Meanwhile, while step 1 runs
Wash the bell pepper, remove the seeds and cut it into 1 cm dice.
- 1 Red bell pepper
Chop the garlic
Meanwhile, while step 1 runs
Peel the garlic cloves and chop them finely.
- 2 Garlic cloves
Rinse the beans and corn
Meanwhile, while step 1 runs
Drain the kidney beans and corn in a strainer and rinse them under cold water. Let them drain well.
- 1 can Kidney beans
- 1 can Corn
Fry the onion and pepper
5 minMedium heat
Heat the olive oil in a large skillet over medium heat. Fry the onion and bell pepper with 1 pinch salt for about 5 minutes, until soft.
- 1 tbsp Olive oil
- Salt
Toast the spices
1 minMedium heat
Stir in the garlic, tomato paste, cumin, sweet paprika powder, chili flakes and oregano and toast for about 1 minute, until fragrant.
- 1 tbsp Tomato paste
- 1 tsp Cumin
- 1 tsp Sweet paprika powder
- ½ tsp Chili flakes
- ½ tsp Oregano
Simmer the tomatoes
8 minLow heat
Stir in the diced tomatoes, 1 pinch salt, pepper and 1 pinch sugar. Simmer over low heat for about 8 minutes, until the sauce is thick.
- 400 g Diced tomatoes
- 1 pinch Sugar
- Salt
- Black pepper
Mix the filling
Meanwhile, while step 8 runs
Meanwhile mix the beans, corn, half of the shredded cheese, 1 pinch salt and pepper in a bowl.
- 40 g Shredded cheese
- Salt
- Black pepper
Pick the cilantro
Meanwhile, while step 8 runs
Pick off the cilantro leaves.
- ½ bunch Cilantro
Sauce in the dish
Spread one third of the sauce evenly in the baking dish.
Fill the tortillas
Spread a quarter of the filling on each tortilla, roll tightly and place them seam side down in the dish.
- 4 Small tortillas
Pour the sauce over
Spread the remaining sauce evenly over the tortillas and cover the ends too, so they don't dry out.
Cheese on top
Sprinkle the remaining shredded cheese on top.
- 40 g Shredded cheese
Bake
200 °C convection
Put the dish in the hot oven and bake for about 15 minutes, until the cheese is golden brown and the sauce bubbles at the edges.
Get the lime ready
Meanwhile, while step 15 runs
Meanwhile cut ½ lime into wedges.
- ½ Lime
Serve
Stir the sour cream smooth and spoon it over the enchiladas. Sprinkle with cilantro and drizzle with a squeeze of lime.
- 40 g Sour cream
Nutrition
per serving881 kcal
- Protein
- 35 g
- Carbohydrates
- 110 g
- Fat
- 33 g
Guide values, calculated from the ingredients.
