These Indian-Mexican enchiladas are filled with Rancho Gordo Flor de Junio beans simmered in our Cashew Butter Masala Sauce and grated sharp Cheddar. Once melty, they are topped with cooling yogurt and a spoon of Tomato Achaar. A cozy weeknight dinner that even my 8-year-old loved - a true win/win!
Ingredients
2 cups cooked beans such as Rancho Gordo Flor de Junio (can sub in pinto, black or kidney)
Brooklyn Delhi Cashew Butter Masala Sauce
vegetable or canola oil
12 corn tortillas
enchilada sauce (store-bought or homemade)
2-3 cups shredded sharp cheddar or jack cheese
diced onion (optional)
yogurt or sour cream
cilantro
fresh chopped veggies like tomato, cucumber, iceberg lettuce, onion
Method
Warm the beans in a pan and stir in as much Cashew Butter Masala Sauce to coat the beans. Add salt to taste. Set aside.
Heat a thin layer of oil in a skillet. Quickly fry each tortilla until just pliable and soft, not crispy. Drain on paper towels.
Lightly oil a 9x13 baking dish and preheat the oven to 350*F.
Warm the enchilada sauce and pour into a shallow dish. Dip each tortilla lightly so it’s coated but not soaked.
Spoon a few tablespoons of the bean mixture into each tortilla, add some cheese (and onion if using), then roll it closed and place seam side down in the baking dish. Continue until all tortillas are filled and rolled.
Spread more enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
Bake until the cheese is melted and bubbly, about 10-15 minutes. For extra browning, broil briefly at the end.
Serve warm, topped with yogurt, Tomato Achaar, cilantro, and any other garnishes you like.
In this recipe
