Bean and Chorizo Enchiladas Recipe with Red Sauce
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Yield:
12 enchiladas
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Total Time:
50 mins
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Prep Time:
20 mins
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Cook Time:
30 mins
Ingredients
- 1 tablespoon Mazola® Corn Oil
- 1/2 cup chopped onions
- 1/2 cup chopped bell pepper
- 1 clove garlic, minced
- 2 teaspoons chicken flavor bouillon powder
- 1 tube (9 ounces) Cacique® Soy Chorizo**
- 1 can (15 ounces) black OR pinto beans, rinsed and drained
- 2 cans (10 ounces each) red enchilada sauce
- 12 (6-inch) corn tortillas
- 2 cups crumbled Cacique® Queso Fresco cheese
- Fresh garnishes: cilantro, green onions
Instructions
- Step 1) Preheat oven to 350°F. Spray 13 x 9-inch baking dish with cooking spray.
- Step 2) Heat oil in a large skillet over medium-high heat. Add onions and peppers and cook 2 to 3 minutes, until tender. Add garlic and cook 1 minute. Sprinkle sobrecitos over vegetables and mix well. Add chorizo; cook and crumble with a spoon. Reduce heat to medium and cook for 5 minutes. Stir in beans and cook until warmed through.
- Step 3) Pour 1 can of enchilada sauce into shallow dish or pan. Dip a tortilla into sauce, coating both sides. Place on work surface. Place 2 heaping tablespoons bean filling down the left side of tortilla, about 1-inch from the outer edge. Top with 1 tablespoon cheese. Roll up tortilla, starting from the left side and place enchilada into prepared pan. Repeat with remaining tortillas.
- Step 4) Top with 1 can of enchilada sauce, along with any remaining sauce used for dipping tortillas. Sprinkle with remaining cheese.
- Step 5) Bake for 20 to 25 minutes or until heated through. Garnish as desired.
- **Other flavors of chorizo can also be used but make sure to cook completely. Drain excess fat if needed.
