Description
Delicious enchilada burritos filled with a mixture of vegetables, beans, and cheese, topped with sauce and baked to perfection.
Ingredients
Scale
- 6 flour tortilla wraps
- 1 tbsp olive oil
- 1 white onion (diced)
- 1 red pepper (diced)
- 2 garlic cloves (minced)
- 50 g sweetcorn
- 400 g cannellini beans
- 0 cup buffalo sauce
- 1 cup enchilada sauce
- 1 tsp paprika
- 1 tsp cumin
- 0 tsp oregano
- 0 tsp cayenne pepper
- 4 tbsp sour cream
- 100 g mixed shredded cheese (mozzarella and cheddar or Monterey jack)
- 1 scallion (sliced)
- 1 avocado (smashed)
Instructions
- In a jug, combine the enchilada sauce and the buffalo sauce.
- Preheat your oven to 190°C | 375°F.
- Heat oil in a large saucepan, then add the diced onion, minced garlic, and red pepper. Saute for 5-6 minutes until the vegetables begin to soften.
- Add the seasonings and cook into the vegetables for another minute.
- Add the cannellini beans, sweetcorn, and ⅓ cup enchilada sauce. Mix them into the vegetable mixture, then use your spoon to crush down about ¼ of the white beans.
- Stir 2 tbsp of the sour cream into the filling and set aside.
- Spread 1-2 tbsp of the enchilada sauce over the bottom of the pan.
- Divide the mixture into the 6 tortillas and then fold the tortilla wraps into burritos.
- Pop them in the pan and pour over the remaining enchilada sauce. Top with the grated cheese, then bake for 20-25 minutes until the cheese is melted and bubbly on top.
- Top the enchiladas with the sliced scallions, smashed avocado, and remaining sour cream.
Notes
- Feel free to customize the filling with additional vegetables or different cheeses.
- These burritos can be frozen before baking for a quick meal later.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 30 mg