Red Bean and Corn Enchiladas | Mexican Cuisine

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First time i tried Red Bean and Corn Enchiladas, so simple, delicious and fast recipe. Nothing can be better than enjoying this cheesy, hot red bean enchiladas on Sunday meal. This is very popular Mexican dish which made with bean and corn based vegetarian filling wrapped in tortillas and baked with enchiladas sauce.
Check How to Make Enchiladas Sauce at Home

Red Bean and Corn Enchiladas | Mexican Cuisine

Preparation Time: 30 Minutes
Cooking Time: 80 Minutes
Servings: 4
Category: Main Course
Cuisine: Mexican
Cooking Method: Stir Fry and Baking


1 Cup Red Beans, Boiled
1 Cup Sweet Corn Kernel, Boiled
1/2 Cup Onion, Finely Chopped
2 Cup Cheese, Grated
8 Tortillas
2 Tbsps. Olive Oil
For Garnishing
Shredded Lettuce

Heat the oil in non-stick pan over medium flame. Add onion and saute till to translucent. Add boiled beans and corns. Stir continuously until moisture has evaporated.
Remove from heat add about 1/4 cup of enchilada sauce, mix it well. When filling comes to room temperature add the cheese and mix it well.
Spread the enchilada sauce over bottom of baking dish.
Take one tortillas, place the spoonful bean filling center of each tortillas and sprinkle grated cheese, roll up each tortillas tightly.
Place the roll tortillas in baking dish. Spread remaining sauce over roll tortillas in baking dish. Sprinkle with remaining 1 cup cheese.
Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes and olives.

Tags: how to make enchiladas sauce, enchiladas recipe, simplytadka, vegetarian, Mexican, protein, main course, bean, corn, tortillas, international recipes, sauce, tomatoes, cheese, baked, vegetarian enchiladas recipe, bean and corn enchiladas.

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