Description
A hearty, flavorful casserole perfect for a cozy weeknight dinner. Layers of tortillas, beans, and cheese make this a crowd-pleaser.
Ingredients
Units
Scale
- 5-6 cloves garlic
- 3-4 tomatoes
- 2-3 green chillies
- 1 can tomato puree
- Salt
- Chilly 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
Instructions
- Dry roast the garlic cloves and tomatoes separately, let cool, then grind into a smooth paste with green chilies.
- In the same pan, add tomato puree and cook for 2 minutes.
- Add the ground tomato-garlic paste, bring to a boil, then reduce heat to medium.
- Add salt, coriander-cumin powder, and mixed herbs; mix and cook for 1 minute.
- Remove 1 cup of sauce and set aside.
- Add boiled kidney beans, mix gently, and cook for 1-2 minutes.
- Remove from heat.
- Preheat oven to 400°F (204°C).
- In a mini casserole dish, spread a spoonful of guacamole on the base.
- Place a mini tortilla on top, add some bean sauce, chopped bell peppers, and cheese.
- Repeat layering with tortillas, sauce, peppers, and cheese until the casserole is full.
- Add the reserved sauce.
- Bake for 10-15 minutes, or until cheese melts.
- Garnish with chopped cilantro and mixed herbs.
- Add sour cream.
- Let 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