Ingredients with Measurements:
- 1 can (16 oz) refried beans
- 1 can (10 oz) enchilada sauce
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 8 corn tortillas
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a non-stick skillet, sauté the diced onion and green bell pepper until they are soft and translucent.
3. Add the can of refried beans to the skillet and mix well with the sautéed vegetables. Season with salt and pepper to taste.
4. Warm the corn tortillas in the microwave for 30 seconds to make them pliable.
5. Spoon the refried bean mixture onto each tortilla and roll them up tightly.
6. Place the rolled-up tortillas seam-side down in a 9x13 inch baking dish.
7. Pour the can of enchilada sauce over the top of the rolled-up tortillas.
8. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped fresh cilantro before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 290
- Fat: 12g
- Carbohydrates: 33g
- Protein: 13g
Substitutions for ingredients:
- You can use any type of cheese you like in place of cheddar cheese.
- If you don't have fresh cilantro, you can use dried cilantro or omit it altogether.
Variations:
- You can add cooked ground beef or shredded chicken to the refried bean mixture for a meatier version of this dish.
- You can use flour tortillas instead of corn tortillas if you prefer.
Tips and tricks:
- To prevent the tortillas from cracking when you roll them up, warm them in the microwave first.
- If you want to make this dish ahead of time, you can assemble the enchiladas and refrigerate them until you're ready to bake them.
Storage instructions:
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat leftover enchiladas, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the enchiladas on a bed of shredded lettuce or with a side of Mexican rice.
Garnishes:
- Chopped fresh cilantro
- Diced avocado
- Sour cream
- Salsa
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the enchiladas are too dry, you can add a little bit of water or chicken broth to the enchilada sauce to thin it out.
Food safety advice:
- Make sure to cook the enchiladas to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
- Enchiladas are a traditional Mexican dish that dates back to the Mayan civilization.
Flavor profiles:
- Savory
- Spicy
- Cheesy
- Tangy
Serving suggestions:
- Serve the enchiladas hot with your favorite garnishes and side dishes.
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Region: Mexican