Enchiladas Stuffed With Beans and Tartare Dip Recipe

Step 1: To begin making the Bean and Tartare Dip Enchiladas first make the sauce

Step 2: Heat oil in a saucepan

Step 3: Add half of the chopped onion, garlic and sauté for a few seconds

Step 4: Add the flour and sauté for a few seconds more

Step 5: Add the crushed tomatoes and whisk so that lumps do not form

Step 6: Add little water if required to make a thick sauce

Step 7: Add the cumin powder, chilli powder, oregano and salt

Step 8: Cook for 3 to 4 minutes

Step 9: Take off the heat and keep side till required

Step 10: In a small bowl mix the leftover onion, chopped tomatoes, coriander, beans and Del Monte Tartare dip

Step 11: Pre-heat the oven to 200 degree Celsius

Step 12: Lightly grease a 1L square or rectangle baking dish and spread a large ladleful of the sauce over the base

Step 13: Warm the tortillas

Step 14: Place about 2 tablespoon of the filling along the centre of each tortilla

Step 15: Roll tightly

Step 16: Place the tortillas snugly in the baking dish

Step 17: Spread sauce over the rolled tortillas such that it covers the top

Step 18: Sprinkle the cheese on top of the sauce

Step 19: Bake for about 15 minutes, till the cheese melts and the sauce bubbles

Step 20: Take out of the oven and serve Bean and Tartare Dip Enchiladas immediately

Step 21: Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner