Three Bean Enchiladas Food

VEGETARIAN ENCHILADAS

Steps:

• Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
• Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
• Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

BEANS & BARLEY RESTAURANT'S THREE-CHEESE ENCHILADA CASSEROLE

Steps:

• Directions for Enchilada Sauce:.
• Saute onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer for about 10 minutes.
• Directions for Enchiladas:.
• Prepare enchilada sauce.Cover bottom of 13X9 inch baking dish or 12-inch round baking dish with 1 cup of sauce.
• Add about half of tortillas, overlapping slightly to completely cover pan.
• Combine cheeses in medium bowl.
• Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas.
• Add about half of sliced green onions; half of 2 fresh diced tomatoes and half of olives.
• Top with remaining tortillas and remaining sauce.
• Bake casserole, covered, at 350 degrees for 25 minutes. Remove from oven.
• Immediately add remaining cheese and vegetables.
• Bake uncovered another 10 - 15 minutes.
• Meanwhile, make guacamole.
• Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper and remaining 1/4 cup diced tomato and cilantro.
• Remove casserole from over; let set about 10 minutes. Serve garnished with sour cream and guacamole.

THREE CHEESE ENCHILADAS

Steps:

• Combine 1 cup each of jack and cheddar, and the cream cheese, 1/4 cup picante, peppers, onion, and seasonings; mix well.
• Spoon 1/4 cup mix down the middle of each tortilla.
• Roll and place seam side down in 13x9-inch baking dish.
• Spoon remaining sauce over top.
• Cover with remaining mixed cheese.
• Bake at 350° for 20 minutes.
• Top with lettuce and tomato and serve with additional picante sauce.

THREE BEAN ENCHILADAS

Steps:

• Preheat oven to 350 Degrees
• Combine beans, soup, onions and chilies.
• Spoon about 1/4 cup filling onto the enter of each tortilla. Roll up each tortilla. Arrange tortillas seam side down.
• Next Spoon on your enchilada sauce so that it covers all of the tortillas. Cover with foil. Bake in a 350 degree oven for 20 minutes. Take out of the oven and remove the foil and sprinkle with cheese. Put it back into the oven until cheese is melted.
• Top with whatever you would like. My favorites are: Sour cream, tomatoes, spinach, avocado, olives and green peppers.

CHEESY BEAN ENCHILADAS

Steps:

• Heat oven to 350. Saute onion and garlic in oil until onions are softened.
• Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
• Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
• Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
• Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
• Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
• Serve with extra salsa if desired.

CREAMY THREE BEAN ENCHILADAS RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
• In a large skillet, warm oil over medium heat. Add onions and peppers and saute until tender.
• In a large mixing bowl, combine onion and pepper mixture, all beans, sour cream, cilantro, green chiles, cumin, chili powder, 1 cup shredded cheese, and salt and pepper. Mix well.
• Place 3-4 Tablespoons of bean mixture in each tortilla, roll up, and place tortilla in prepared pan.
• Pour enchilada sauce over rolled tortillas and top with remaining shredded cheese.
• Bake for 20-25 minutes or until cheese starts to bubble.
• Remove from oven and top with additional cilantro as a garnish, if desired.