Cheese Enchilada

Servings: 4
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Cheese Enchilada

Unified Equipment List

Saucepan x1
Whisk x1
oven pan x1

Unified Ingredients List

  • all-purpose flour
    2 tablespoons
  • black beans
    400 g
  • Cheddar Cheese
    250 g
  • chili powder
    0.25 cups
  • dried oregano preferably Mexican oregano
    0.50 teaspoons
  • flour tortillas
    4 unit
  • garlic powder
    0.50 teaspoons
  • ground cumin
    0.50 teaspoons
  • Lettuce shredded
    1 cup
  • Optional pico de gallo
    1 cup
  • Red Enchilada Sauce
    2 cups
  • salt or to taste
    0.50 teaspoons
  • tomato paste
    2 tablespoons
  • vegetable broth
    2 cups
  • vegetable oil
    2 tablespoons

Chronological Preparation Steps

1 Red Ench...
Red Enchilada Sauce • Step 1

Heat the vegetable oil in a medium saucepan over medium heat.

2 Red Ench...
Red Enchilada Sauce • Step 2

Whisk in the flour and chili powder, stirring constantly for about 1 minute to toast the spice and remove the raw flour taste.

3 Red Ench...
Red Enchilada Sauce • Step 3

Gradually whisk in the garlic powder, ground cumin, dried oregano, tomato paste, and vegetable broth until no lumps remain.

4 Red Ench...
Red Enchilada Sauce • Step 4

Bring the mixture to a simmer, then reduce heat to low and cook for 8 to 10 minutes, or until the sauce has thickened slightly.

5 Red Ench...
Red Enchilada Sauce • Step 5

Season with salt to taste and remove from heat.

1 Cheese E...
Cheese Enchilada • Step 1

Preheat the oven to 200C

2 Cheese E...
Cheese Enchilada • Step 2

Drain the black beans

3 Cheese E...
Cheese Enchilada • Step 3

Add 2 table spoons of black beans and 50g of cheddar cheese to the tortilla. Add 1 tablespoon of Red Enchilada Sauce. Roll the tortilla tightly and add to the oven pan. Repeat for each tortilla and pack them tightly together in the oven tray.

4 Cheese E...
Cheese Enchilada • Step 4

Pour the remaining enchilada sauce on top of the tortillas. Sprinkle the remaining cheese on top of the tortillas.

5 Cheese E...
Cheese Enchilada • Step 5

Bake until the cheese melts, which should be between 10 and 15 minutes.

6 Cheese E...
Cheese Enchilada • Step 6

Serve on a plate with pico de gallo, some lettuce, and any remaining black beans.

Recipe Details
Cooking Time 45 mins
Servings 4
Course Main
Meal Time Lunch, Dinner
Primary Equipment
  • oven pan x1
Included Sub-Recipes

Choose which sub-recipe variations you want to make for ingredients in this recipe, or opt for store-bought.

  • Red Enchilada Sauce Sub-Recipe Selection

Ingredients

  • flour tortillas
    4 unit
  • Cheddar Cheese
    250 g
  • black beans
    400 g
  • Red Enchilada Sauce
    2 cups
    Using Sub-Recipe: Red Enchilada Sauce
    • • vegetable oil 2 tablespoons
    • • all-purpose flour 2 tablespoons
    • • chili powder 0.25 cups
    • • garlic powder 0.50 teaspoons
    • • ground cumin 0.50 teaspoons
    • • dried oregano 0.50 teaspoons
    • • tomato paste 2 tablespoons
    • • vegetable broth 2 cups
    • • salt 0.50 teaspoons
  • Optional pico de gallo
    1 cup
  • Lettuce shredded
    1 cup

Preparation Steps

Sub-Recipe Prep Steps

1

Heat the vegetable oil in a medium saucepan over medium heat.

2

Whisk in the flour and chili powder, stirring constantly for about 1 minute to toast the spice and remove the raw flour taste.

3

Gradually whisk in the garlic powder, ground cumin, dried oregano, tomato paste, and vegetable broth until no lumps remain.

4

Bring the mixture to a simmer, then reduce heat to low and cook for 8 to 10 minutes, or until the sauce has thickened slightly.

5

Season with salt to taste and remove from heat.

Primary Recipe Steps
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Red Enchilada Sauce

Sub-Recipe Info
Cooking Time 15 mins
Servings 4

Ingredients

  • vegetable oil
    2 tablespoons
  • all-purpose flour
    2 tablespoons
  • chili powder
    0.25 cups
  • garlic powder
    0.50 teaspoons
  • ground cumin
    0.50 teaspoons
  • dried oregano preferably Mexican oregano
    0.50 teaspoons
  • tomato paste
    2 tablespoons
  • vegetable broth
    2 cups
  • salt or to taste
    0.50 teaspoons

Preparation Steps

1

Heat the vegetable oil in a medium saucepan over medium heat.

2

Whisk in the flour and chili powder, stirring constantly for about 1 minute to toast the spice and remove the raw flour taste.

3

Gradually whisk in the garlic powder, ground cumin, dried oregano, tomato paste, and vegetable broth until no lumps remain.

4

Bring the mixture to a simmer, then reduce heat to low and cook for 8 to 10 minutes, or until the sauce has thickened slightly.

5

Season with salt to taste and remove from heat.

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