Baked Bean Enchiladas

Baked Bean Enchiladas are a delightful fusion of traditional Mexican flavors and hearty plant-based ingredients. These enchiladas are stuffed with a savory mixture of baked beans and spices, then topped with a zesty homemade salsa and baked to perfection.

Ingredients

• Corn tortillas - 4
• Canned baked beans - 400 grams
• Red bell pepper - 1 medium, diced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Olive oil - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Tomato sauce - 200 grams
• Lime - 1, juiced
• Salt - to taste
• Pepper - to taste
• Avocado - 1, sliced (for serving)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat and sauté the diced onion and red bell pepper until soft, about 5 minutes.
3. Add minced garlic, cumin, chili powder, salt, and pepper to the skillet, cooking for another 2 minutes until fragrant.
4. Stir in the canned baked beans and lime juice, mixing well. Remove from heat and fold in the fresh cilantro.
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
6. Fill each tortilla with a generous amount of the bean mixture, roll them up tightly, and place them seam-side down in a baking dish.
7. Pour the tomato sauce evenly over the enchiladas and bake in the preheated oven for 15-20 minutes.
8. Once baked, remove from the oven and let cool for a few minutes before serving.
9. Serve the enchiladas warm, garnished with avocado slices and additional cilantro if desired.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in plant-based protein, supporting muscle repair and growth.

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