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Enchiladas with Tomato Puree and Cheddar

Nadia Galinova
Translated by
Nadia Galinova
Enchiladas with Tomato Puree and Cheddar
Image: Kristian Aleksandrov
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24/04/2022
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Preparation
20 min.
Cooking
8 min.
Тotal
28 min.
Servings
4
"Enchiladas with tomato puree and cheddar - are you ready for something different?"

Ingredients

  • tortilla wraps - 4 pcs.
  • grated cheddar - 5.3 oz (150 g)
  • tomato puree - 6 tbsp.
  • salt - 1 pinch
  • ground black pepper - 2 pinches
  • chili sauce - 1/2 tsp.
  • red onions - 2 onions
  • red beans - 1 tin (200 g)
  • oil - 1 tbsp. (+ a little for greasing)
measures

How to cook

Finely chop the onions and fry them for 1-2 minutes in heated oil.

Add the red beans, salt, black pepper, chili sauce and tomato puree.

Leave them on the stove for another 2-3 minutes, until the mixture thickens and add the grated cheddar. Stir and set it aside.

Distribute the mixture in the four tortillas and carefully roll them up, by folding them well, so that that they are tightly closed.

Arrange the enchiladas in a Teflon baking pan and grease them on top with a little oil.

Bake the enchiladas with cheddar and tomato puree in an oven preheated to 390°F (200°C) for 7-8 minutes.

Serve them immediately with your favorite sauce or vegetable salad.

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