Mexican Bean and Cheese Enchiladas

• 1 tablespoon oil, for sautéing
• garlic, finely chopped
• spring onions, chopped
• cooked kidney beans
• Tabasco sauce, to taste
• 1 teaspoon roasted cumin powder
• salt
• ½ cup Mexican salsa sauce
• parsley, chopped
• tortillas
• Mexican salsa sauce
• Mexican salsa sauce
• cheese
• sour cream

Preparation

1. Step 1

   0:49
   Heat 1 tablespoon oil in a large skillet over medium heat. Add the finely chopped garlic and chopped spring onions and sauté for about a minute.
2. Step 2

   1:06
   Add the cooked kidney beans (or beans of your choice), a dash of Tabasco sauce or red pepper sauce, 1 teaspoon roasted cumin powder, and a pinch of salt. Lightly mash the beans with the back of your spatula and stir-fry for a couple of minutes until all ingredients are combined.
3. Step 3

   1:42
   Add 1/2 cup of the salsa sauce and stir it into the beans. Finally add lots of chopped parsley or coriander leaves, stir, and simmer for about 5 minutes until the enchilada filling is ready.
4. Step 4

   2:06
   Place the tortillas on a work surface. Spoon 2 to 3 tablespoons of the prepared bean mixture down the center of each tortilla and roll the tortilla up tightly.
5. Step 5

   2:26
   Spoon a couple of tablespoons of the remaining salsa sauce to coat the bottom of the baking dish. Place the filled tortillas seam side down in the prepared baking dish. Pour the remaining salsa sauce over the filled tortillas and finally top with lots of cheese.
6. Step 6

   2:56
   Place the enchiladas in the oven and bake for 15 minutes until the cheese is golden and gooey.
7. Step 7

   3:05
   Serve the warm enchiladas on a serving platter along with sour cream and enjoy with family and friends for dinner.