Enchiladas with Re-Fried Beans and Sour Cream
Enchiladas are baked stuffed rolled tortillas . They can be stuffed with any number of fillings like chilli con carne, picadillo, stripped chicken, corn and cheese or vegetable chilli. For added extras serve with a side portion of Guacamole and Salsa.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 30-40 minutes
Ingredients
Re-Fried Beans -
200-150g/ 8-10 oz pinto (tinned and drained)
1 tablespoon oil
1 onion- finely diced
1 clove garlic- crushed
1/2 red chilli - finely diced
1/2 teaspoon ground cumin
pinch cayenne pepper (optional)
1 tin plum tomatoes - chopped
2 tablespoon red wine, water or stock
seasoning
2 tablespoons tomato puree
For the rest -
4 large floured tortillas
6 tablespoons /100 ml sour cream
100g / 4 oz grated cheese
Method
For the refried Beans -
- Heat up the oil
- Fry of the onions, till soft without colour
- Add the garlic, chilli , cayenne and cumin
- Cook out for a minute
- Add the tomatoes, red wine and beans
- Simmer for 6-8 minutes
- Taste to season
- Stir in the puree
- Mash a little, so half the beans are mushed
To make up the Enchiladas -
- Spoon equal amounts of refried beans in the middle of the four tortillas
- Roll in to a fat cigar shape
- Place in an ovenproof dish
- Spoon over the sour cream
- Sprinkle over the grated cheese
- Bake in a preheated oven for 20 minutes