Bean and Tartare dip Enchiladas

Bean and Tartare dip Enchiladas is a yummy twist to the regular Mexican dish. Wheat the tortillas are rolled around a bean + Tartare dip filling and topped with a tangy tomato sauce.

These Enchiladas are a great dish for a party, or a homely weeknight meal. The Del Monte Tartare dip is a tasty blend of eggless mayo with gherkin bits that also adds crunchiness. It is also a perfect accompaniment to potato wedges or grilled veggies.

You can stuff the enchiladas with any other bean or vegetable along with the Tartare dip and dress them up with the delicious sauce.

Bean and Tartare dip Enchiladas recipe

Print Recipe

• Coursemain course
• Cuisinemexican

Servings	Prep Time
4 serving	20 minutes

Cook Time

60 minutes

Servings Prep Time 4 serving 20 minutes

Cook Time 60 minutes

Bean and Tartare dip Enchiladas recipe Print Recipe Coursemain course Cuisinemexican Servings Prep Time 4 serving 20 minutes Cook Time 60 minutes Servings Prep Time 4 serving 20 minutes Cook Time 60 minutes

Ingredients

• 5 - 6 whole wheat flour tortillas small (about 5-6 inches)
• xbd - xbe cups red beans (rajma), cooked and drained
• 1 onion large , chopped
• 1 tomato , chopped
• Handful coriander leaves of , chopped
• 2 cloves garlic , minced
• 1 teaspoon cumin powder
• 1 teaspoon oregano
• xbd teaspoon red chilli powder
• 1 tablespoon flour
• 5 - 6 tomatoes blanched , peeled and crushed
• xbd lime Juice of
• 2 - 3 teaspoons olive oil Del Monte
• 2 - 3 tablespoons cheese shredded (Cheddar or Mexican )
• spring onion greens for garnish (optional)

Servings: serving

Instructions

1. To begin making the Bean and Tartare dip Enchiladas first make the sauce. Heat oil in a saucepan.
2. Add half of the chopped onion, garlic and sautxe9 for a few seconds.
3. Add the flour and sautxe9 for a few seconds more.
4. Add the crushed tomatoes and whisk so that lumps do not form. Add little water if required to make a thick sauce.
5. Add the cumin powder, chilli powder, oregano and salt. Cook for 3-4 minutes.
6. Take off the heat and keep side till required.
7. In a small bowl mix the leftover onion, chopped tomatoes, coriander, beans and Del Monte tartare dip.
8. Pre-heat the oven to 200 deg Celcius.
9. Lightly grease a 1L square or rectangle baking dish and spread a large ladleful of the sauce over the base.
10. Warm the tortillas.Place about 2 tablespoon of the filling along the centre of each tortilla. Roll tightly.
11. Place the tortillas snugly in the baking dish.
12. Spread sauce over the rolled tortillas such that it covers the top.
13. Sprinkle the cheese on top of the sauce.
14. Bake for about 15 minutes, till the cheese melts and the sauce bubbles.
15. Take out of the oven, garnish with onion greens and serve immediately.