21 June 2007

Refried Bean Enchiladas

For a change from knitting, I'm going to share a recipe of mine - this is my family's favourite meal. It's a recipe I've adapted and changed over the years, and I hope you like it too!

Jejune's Refried Bean Enchiladas

Serves 4 or 5

Ingredients :

little bit of olive oil
1 clove crushed garlic
1 tin tomato puree
~ 1 tpsn ground cumin
~ 1 tspn marjoram
chilli powder to taste

1 packet lavash bread or flour tortillas (10-12)
1 tin refried beans
1-2 cups grated tasty cheese

Optional : diced onion, Jalapeño chillis

To serve : sour cream, green salad, salsa, rice

First of all make the sauce.

1. In a large frypan heat the oil, and lightly sauté the garlic. Add the cumin, and fry for another 30 seconds or so.

2. Add the tomato puree, marjoram, and chilli powder (to taste). You can add a bit of water if the sauce looks too thick. Simmer for a few minutes. Turn off the heat.

Next make the enchiladas. This bit is a bit messy, so go with the flow, and keep a tea towel handy :)

1. Get a baking dish, and lightly oil it. Rectangular is best. Preheat the oven to about 180ºC (375ºF).

2. Get one tortilla or piece of lavash bread, and dip it in to the hot sauce. It doesn't have to be completely submerged, just a coating on at least one side.

3. Place the tortilla in the baking dish, then put in the filling down the middle section - a few Tablespoons of refried beans and a sprinkling of cheese are the basics. You can add extra things like diced onion or Jalapeño chillis if you like. A small spatula is handy for spreading the beans.

4. Roll up the tortilla, and push to one end of the baking dish.

5. Repeat until the baking dish is full! Spread any left-over sauce evenly over the top. Sprinkle the top with grated cheese.

6. Cover the baking dish with foil, and put in the oven. Bake covered for about 40 minutes until the enchiladas are bubbling and look yummy! If you want the top a bit more crispy you can take the foil off for 10 minutes before taking out of the oven.

These are really good served with steamed rice (traditional Mexican accompaniment), a green salad and sour cream (low-fat is fine). Taco sauce / salsa and guacamole are all good additions too!

A classic Mexican salad, which I love with these enchiladas, is layers of thinly-sliced red onion, avocado and navel oranges on a bed of lettuce, with a French dressing with tarragon added.

Variation : If you want a quicker version, just make layers of tortillas, refried beans and cheese, and don't worry about the whole rolling things up deal. This is the version photographed here, I've just realised :)

This is all that's left in our place after about 30 minutes.... and that piece only lasted another few minutes!
These are great the next day (if any are left), just reheat in the microwave.


  1. i can vouch for Jejune's mexican cooking. I had a version of this at Chez Jejune and it was fabulous.

    Sean was looking over my shoulder as I was reading this and was making all sorts of mmm noises. He remembers.

  2. My DH comes from Los Angeles. His family, though quite caucasian, has enchiladas for Christmas dinner every year. Enchiladas are soul food.

  3. Mmmmm, I'm gonna do that. I even have Lavash bread in the freezer right now.

  4. Yummo - has been immediately printed and added to next weeks menu.

    Thanks for sharing

  5. I made these for dinner last night. These are fabulous! I used the pre-made sauce from a can and topped with some chopped green onions. The rice and lettuce were the perfect complements. Thanks for posting this recipe!


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