Ingredients with Measurements:
- 1 can (15 oz) borracho beans
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced white onion
- 1/4 cup sliced black olives
- 1/4 cup sour cream
Special Equipment Needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, mix the borracho beans with 1/2 cup of the enchilada sauce.
3. Warm the tortillas in the microwave or on a skillet until they are pliable.
4. Spread a spoonful of the bean mixture down the center of each tortilla.
5. Roll up the tortillas and place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the top of the tortillas.
7. Sprinkle the shredded cheese over the top of the enchiladas.
8. Cover the baking dish with aluminum foil.
9. Bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let cool for a few minutes.
12. Garnish with cilantro, onion, olives, and sour cream.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 38g
Protein per serving: 15g
Substitutions for ingredients:
- Instead of borracho beans, you can use black beans or pinto beans.
- Instead of cheddar cheese, you can use Monterey Jack cheese or a Mexican cheese blend.
- Instead of cilantro, you can use parsley or green onions.
- Instead of sour cream, you can use Greek yogurt or avocado.
Variations:
- Add cooked chicken or ground beef to the bean mixture for a meatier version.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Add diced tomatoes or green chilies to the bean mixture for extra flavor.
- Use green enchilada sauce instead of red enchilada sauce for a different flavor profile.
Tips and Tricks:
- Warm the tortillas before rolling them to prevent them from cracking.
- Use a spoon to spread the bean mixture evenly down the center of each tortilla.
- Don't overfill the tortillas, or they may burst open during baking.
- Cover the baking dish with foil to prevent the cheese from burning.
- Let the enchiladas cool for a few minutes before serving to prevent burns.
Storage Instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the enchiladas in the microwave or oven until warmed through.
Presentation Ideas:
Serve the enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Cilantro, diced onion, sliced black olives, and sour cream.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested Side Dishes:
Mexican rice, refried beans, guacamole, or a side salad.
Troubleshooting Advice:
- If the tortillas crack while rolling, warm them up a bit more or use a different brand of tortillas.
- If the enchiladas are too dry, add a bit more enchilada sauce or a dollop of sour cream on top.
Food Safety Advice:
Make sure to cook the enchiladas to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
Borracho beans are a traditional Mexican dish made with pinto beans cooked in beer and bacon. Enchiladas are a popular Mexican dish made with tortillas filled with meat, cheese, or beans and topped with sauce.
Flavor Profiles:
Savory, spicy, cheesy, and slightly tangy.
Serving Suggestions:
Serve hot with a side of rice and beans.
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Region: Mexican