Bean Enchilada Bake

The first time I ever tasted an enchilada in my life was way back in college. The world cuisine was just making its entry into the Mumbai food scene and the local restaurants began serving dishes like pasta, tacos, enchiladas and pizzas to name a few. Everyone was gung-ho about Mexican food so me and my friends decided to try this cuisine out for ourselves. It was a newly opened restaurant near our college. Everything looked fancy and smelt new. The interior was tastefully done which made it stand apart from others. It was since then that I started preferring modern contemporary interiors over traditional and that is why I can vividly remember that restaurant even today as if I went there just yesterday.

The food we ordered also is etched in my memory as I was blown away by these new flavors. For a girl who had eaten Indian food all her life, this was a major game changer. I had never eaten kidney beans/rajma cooked this way and that is what intrigued me the most.The Bean Enchiladas stood out for me. Recreating this Rajma/Kidney Beans Enchilada Mini Casserole bought back all those wonderful memories.

Rajma/Kidney Beans Enchilada Mini Casserole is ready! Garnish with chopped cilantro and mixed herbs. Add some sour cream on top as well. Allow it to cool a bit and then dig in. This is such a fun way to enjoy this dish. Every bite, transported me back to my college days. This dish holds a special place in my heart and it got me more close to world cuisine and opened up many possibilities. The sauce is perfectly tangy and spicy, the beans are juicy and the tortillas are moist. All in all, a winning dish. Serve this as single servings for lunch/dinner/brunch.

Bean Enchilada Bake

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• Author: Priya Lakshminarayan
• Total Time: 35 minutes
• Yield: Serves 6
• Diet: Vegetarian

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Description

A hearty, flavorful casserole perfect for a cozy weeknight dinner. Layers of tortillas, beans, and cheese make this a crowd-pleaser.

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Ingredients

Units USM

• 5-6 cloves garlic
• 3-4 tomatoes
• 2-3 green chillies
• 1 can tomato puree
• Salt
• Chili powder
• 1 tbsp coriander-cumin powder
• 1 tbsp mixed herbs
• 2 cups (473 ml) cooked kidney beans
• 1 packet tortillas
• 1 bell pepper
• 1 cups (237 ml) grated cheese
• Cilantro
• Sour cream
• Guacamole, a spoonful, for the base

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Instructions

1. Dry roast garlic cloves and tomatoes separately, cool, then grind into smooth paste with green chilies.
2. Add tomato puree to pan and cook 2 minutes.
3. Add ground tomato-garlic paste, bring to boil, reduce heat to medium.
4. Add salt, coriander-cumin powder, chili powder, and mixed herbs; cook 1 minute.
5. Remove 1 cup sauce and set aside.
6. Add boiled kidney beans, mix gently, cook 1-2 minutes, remove from heat.
7. Preheat oven to 400°F (204°C).
8. Spread guacamole on casserole dish base.
9. Layer mini tortilla, bean sauce, bell peppers, and cheese.
10. Repeat layering until casserole is full.
11. Add reserved sauce.
12. Bake 10-15 minutes until cheese melts.
13. Garnish with chopped cilantro and mixed herbs.
14. Add sour cream.
15. Cool slightly before serving.

Notes

• For a richer flavor, use roasted corn tortillas instead of regular tortillas.
• If you don’t have kidney beans, black beans or pinto beans can be used as a substitute.
• To make this a make-ahead meal, assemble the enchilada bake ahead of time and store it, unbaked, in the refrigerator for up to 24 hours before baking.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Oven-Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 10
• Sodium: 600
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Carbohydrates: 50
• Fiber: 10
• Protein: 15
• Cholesterol: 10

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