• Tortilla or even substitute like Indian chapatti


  • Beans
    • Vegetarian refried beans / black beans, 1 can – 14 oz / 425 g
    • Olive oil, 1 tbsp
    • Cumin seeds, 1 tsp
  • Cilantro rice
    • Rice, 2 cups, washed
    • Cilantro 1 small bunch, washed, finely chopped
    • Olive oil, 1 tbsp
    • Lime / lemon juice, 1 tbsp
    • Green chili, finely chopped
    • Salt to taste


  • Sauce
    • Tomato sauce, 1 can – 14 oz / 425 g can
    • Olive oil, 1 tbsp
    • Red chili powder, 1 tsp
    • Dry Oregano powder, 1 tsp
    • Sugar, 1 tsp
    • Salt to taste
  • Black olives, 1 cup, sliced
  • Onions, ½ cup, sliced
  • Potato, steam cooked, peeled and sliced
  • Mexican four cheese blend (Cheddar, Monterey Jack, Colby and Mozzarella), 4 oz / 110 g, grated



  1. Heat the oil in a pan and when hot add cumin seeds
  2. When the seeds start popping / become lightly brown, add the cooked beans
  3. Stir the beans for 2-3 minutes and keep aside


  1. Cook rice to desired softness and then let it cool
  2. Stir in oil, cilantro, lime juice, chili and salt


  1. In a pan, head the oil
  2. Add tomato sauce, chili powder, Oregano powder, sugar, salt and bring to boil

Putting together

  1. Lightly warm the tortilla / rotis and put them on a working surface
  2. Grease the baking dish with olive oil
  3. Pour a thin layer of sauce to prevent the tortilla from sticking to the bottom of the baking dish
  4. Add beans and rice in a tortilla, fold it and put it in the baking plate
  5. Once all the tortillas are stuffed and placed in the baking plate, cover them with the sauce
  6. Top tortillas with sliced onions, olives, diced tomatoes and cover with the cheese
  7. Bake the enchiladas at 350 F till the cheese melts and becomes lightly brown and the sauce starts bubbling.
  8. Serve hot!

Serves: 4

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