Bean and Cheese Enchiladas

For the Sauce: (for approx 12 enchiladas)

Flour – 1 Tbsp
Oil – 1 Tbsp
Tomato Sauce – 8 oz can
Broth/Stock – 14 oz can
Water – 1/4 cup
Oregano – 1/4 tsp
Garlic Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Salt – to taste
Sugar – 1/2 tsp or to taste
Red Chili Powder – to taste

OR YOU CAN USE REGULAR RAGU/ENCHILADA SAUCE FROM THE STORE

Spiced kidney bean stuffing

Ingredients:

Kidney beans 2 cans

Onion 1.5cup

Green pepper 3 whole

Garlic 4-5 cloves

Oil 2 tbsp

Taco seasoning 2tbsp

Salt to taste

Method:

- Crush canned kidney beans in chopper

- Take oil in pan, when hot add Garlic, Green Pepper.

- Add Onion, wait till they are light brown

- Add salt, taco seasoning, stir well

- Add Kidney bean mixture, stir well and let it cool

For the Enchiladas:

Corn Tortillas

Refried Beans (Explained above)

Shredded Cheese (Cheddar, Colby or Monterey Jack)

Chopped Onions

Sliced Bell Peppers

Sliced Olives

SAUCE METHOD:

1. Heat Oil in a pan.
2. Add All-purpose Flour and whisk well.
3. Once the flour turns light pink, add Broth, Tomato Sauce, and Water.
4. Add Garlic Powder, Cumin Powder, Oregano, Salt, Sugar and Chili Powder. Mix well, cover and allow to come to a boil.
5. Uncover and allow the sauce to thicken (stir frequently). Remove from heat when thickened.
(Preheat Oven to 400F/204C)

ENCHILADA STUFFING METHOD:
6. Spray an oven proof pan with Oil and spread a little sauce to coat the bottom.
7. Wrap Corn Tortillas in a damp paper towel and microwave for 2 minutes.
8. Spread each Tortilla with 1-2 tablespoons of Sauce/ or Ragu/enchilada sauce
9. Place 2-3 Tbsp of Bean stuffing along the center of the Tortilla.
10. Sprinkle Cheese and Onions on top of the beans.
11. Roll the Tortilla and place it seam side down in the pan.
12. Repeat with remaining tortillas.
13. Spread remaining Sauce over the rolled Enchiladas.
14. Sprinkle Cheese, Onions and Black Olives over the top.
15. Bake uncovered for 15-20 minutes at 400F/204C in the oven.
16. Serve immediately.