Creamy Bean and Tartare Dip Enchiladas

Bean and Tartare Dip Enchiladas
Cuisine: Mexican | Course: World Breakfast

Bean and Tartare Dip Enchiladas offer a delicious twist on the traditional Mexican enchiladas. Whole wheat tortillas are stuffed with a flavorful bean mixture, enhanced with creamy tartare dip, and topped with a zesty tomato sauce. These enchiladas are a perfect dish for a party or a cozy weeknight meal.

Ingredients:

• 6 Whole Wheat Flour Tortillas (about 5 to 6 inches in diameter)
• 1/2 cup Rajma (Large Kidney Beans), cooked and drained
• 3 tbsp Del Monte Tartare Dip
• 1 Onion, chopped
• 1 Tomato, chopped
• Handful of Coriander (Dhania) Leaves, chopped
• 2 Garlic cloves, minced
• 1 tsp Cumin powder (Jeera)
• 1 tsp Dried oregano
• 1/2 tsp Red Chilli powder
• 1 tbsp All-Purpose Flour (Maida)
• 5 Tomatoes, blanched, peeled, and crushed
• 1/2 tsp Lemon juice
• 2 tsp Extra Virgin Olive Oil
• 2 tbsp Cheese, shredded (cheddar or Mexican cheese)
• 1 Spring Onion Greens, for garnish (optional)

Preparation Time: 25 minutes

Cooking Time: 20 minutes

Instructions:

1. Prepare the Sauce:
   Heat the olive oil in a saucepan over medium heat. Add half of the chopped onion and minced garlic, sautéing for a few seconds until softened. Stir in the all-purpose flour and cook for another few seconds. Add the crushed tomatoes and whisk to prevent lumps. If the sauce is too thick, add a bit of water to reach the desired consistency. Season with cumin powder, chili powder, oregano, and salt. Let the sauce simmer for 3-4 minutes, then remove from heat. Set aside.

2. Make the Filling:
   In a small bowl, combine the remaining chopped onion, chopped tomato, coriander leaves, cooked rajma (kidney beans), and Del Monte Tartare Dip. Mix well.

3. Preheat the Oven:
   Set the oven to 200°C (390°F).

4. Assemble the Enchiladas:
   Lightly grease a 1L square or rectangular baking dish. Spread a generous ladle of the prepared sauce on the base of the dish. Warm the tortillas slightly, then place about 2 tablespoons of the bean and tartare dip filling along the center of each tortilla. Roll the tortillas tightly and place them snugly in the baking dish.

5. Top with Sauce and Cheese:
   Pour the remaining sauce over the rolled tortillas, ensuring the tops are fully covered. Sprinkle the shredded cheese on top.

6. Bake:
   Place the dish in the preheated oven and bake for about 15 minutes, or until the cheese is melted and the sauce is bubbling.

7. Serve:
   Remove from the oven and serve immediately. Optionally, garnish with spring onion greens.

Serve these Bean and Tartare Dip Enchiladas alongside Baked Mexican Rice for a complete and satisfying weekend dinner.

Enjoy this delightful and hearty twist on a classic Mexican favorite!