Enchiladas Recipe
with arroz verde, pinto beans, white cheddar, choice of chile
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add pinto beans, cumin powder, salt, and black pepper, and cook for another 5 minutes, stirring occasionally. Set aside.
- 2
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). On a flat surface, take a corn tortilla, add a spoonful of the pinto bean mixture, and a sprinkle of shredded white cheddar. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- 3
Add Sauce and Cheese
Once all tortillas are in the baking dish, pour the green enchilada sauce evenly over the top. Sprinkle any remaining white cheddar cheese over the sauce.
- 4
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 5
Serve
Serve enchiladas hot with a side of arroz verde and garnish with sliced chiles if desired.