Bean Enchiladas Recipe - Cooking Index
Bean Enchiladas Recipe - Cooking Index
| 1 | Low-sodium tomatoes | |
| 1 | Jalapeno pepper - seed, chop | |
| Leave the seed in if you | ||
| Like hot | ||
| 1/4 teaspoon | 1.3ml | Freshly ground sea salt |
| 1 tablespoon | 15ml | Fresh oregano <<<or |
| 1 teaspoon | 5ml | Dried oregano |
| 1 cup | 160g / 5.6oz | Bean tereena |
| 8 | Flour tortillas | |
| 2 tablespoons | 30ml | Freshly grated parmesan |
Preheat the oven to 350F. Whiz the tomatoes, jalapeno, salt and oregano in a blender or processor until the tomatoes are chopped but not smooth. Pour a little of the sauce into the bottom of a loaf pan.
Spoon 2 tablespoons of he Bean Tereena down the middle of each tortilla. Roll up and place on top of the sauce in the casserole. Cover the enchiladas with some more of the sauce, but don't drown them. Bake for 15 minutes. Pour the remaining sauce into a saucepan and just heat through.
To serve: Pour a pool of sauce onto each serving plate, place 2 enchiladas on top, sprinkle with Parmesan cheese, and serve with a side salad of watercress or seasonal greens and your choice of low-fat dressing.
Source:
Graham Kerr's Kitchen
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