Bean & Veggie Enchiladas – Fusion Mexican Recipe
Ingredients
Bean & Veggie Mixture
- 2 tbsp Olive Oil
- 4-5 Garlic Cloves
- 1 cup Red Onion Chopped
- 1 cup Green Pepper Chopped
- ¾ cup Red Pepper Chopped
- 1 cup Mushrooms Chopped
- 1.50 cups Broccoli Chopped
- 2-3 Packed Fresh Baby Spinach
- ½ cup Frozen Corn
- 1 Black Beans (500 ml)
- 1 tbsp Roasted garlic pepper
- 2 tbsp Honey Garlic Sauce
- 2 tbsp Chilli Garlic
- Salt & Pepper to taste
- 12 Tortilla 7 Inches
Fusion Enchilada Sauce
- 2 cups Tomato pasta Sauce
- 2 tbsp Honey Garlic Sauce
- 4 tbsp Chilli Garlic
- Salt & Pepper To taste
Garnish
- 1 cup Jalapeno
- ¾ cup Green Onion
- 1.50 cups Tex Mex Shredded Cheese
Instructions
Step 1: Cook Veggies & Beans
- In a pan over medium-high heat, add 1-2 Tbsp Olive Oil. Add 4-5 crushed or minced big Garlic cloves and cook for 1 Minute. Add 1 cup roughly chopped Red Onion and cook for 2 Minutes or until translucent. Add 1 cup roughly chopped Green pepper & 3/4 cup Red pepper and cook for 3-4 Minutes. Add 1 cup chopped Mushrooms and cover the pan to cook for 3-4 Minutes. Finally, add 2-3 cups baby spinach and cover the pan until it wilts about 2 Minutes. Mix well.
- Add 1/2 cup drained frozen corn and 1 can Black bean. Season the mixture with Salt & pepper to taste. Add 1 Tbsp Roasted garlic & pepper seasoning followed by 2 Tbsp of honey garlic sauce and 2 tbsp of Chili garlic sauce. Mix everything together and cook for another 2 minutes. Switch off the gas and taste the mixture and add more seasoning and sauces according to your preferred taste.
Step 2: Make the Sauce
- To make the sauce combine 1 cup of Pasta sauce of your choice, 2 tbsp Honey garlic sauce and 2 tbsp of Chili garlic sauce. Season the sauce with Salt & pepper. I usually use garlic or cheesy pasta sauce. See the exact brand I used below.
Step 3 & 4: Wrap the Tortilla & Bake
- Pre-heat oven @ 375º F/190º CIf you are making a large batch of 12 Enchilada, spread half the sauce on the base of a 13 x 9 baking pan. Otherwise, just make the half batch of 6 in a smaller pan and reserve the mixture for the next meal.
- Roast 7 inch Tortilla flatbread on a skillet for 30 seconds on both sides. Lay it on a flat surface and top it up with 2-3 Tbsp Veggie Mixture, some chopped fresh Jalapeno Peppers, green onion & red pepper. Add some cheese on top (optional) and fold it tightly. Do this for all the Tortillas.
- Assemble all the Tortilla in the baking dish and spread the rest of the sauce on top. Top up the dish with the shredded Tex-Mex cheese for the melty gooey top. Garnish with thinly sliced Jalapeno pepper. Bake for 10-15 minutes or until the cheese has melted and Tortilla edges are crispy.
Notes
Nutrition
Calories: 225kcal