Print Recipe
5 from 9 votes

Refried bean enchiladas with jalapeno cheese sauce

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main meal
Servings: 6
Author: Becca @ Amuse Your Bouche

Ingredients

  • 1 tbsp oil
  • 1 red pepper, diced
  • 1 courgette (zucchini), diced
  • 1 large carrot, diced
  • ~ 6 medium mushrooms, diced
  • 1 tsp smoked paprika
  • 1 tsp chilli powder (mild or hot)
  • 1/2 tsp ground cumin
  • 6 large flour tortillas
  • 435 g tin refried beans (~ 1 1/3 cups)
  • 1 1/2 tbsp butter
  • 1 1/2 tbsp plain flour
  • 350 ml milk (~ 1 1/3 cups)
  • 150 g cheddar cheese, grated (~ 1 1/2 cups when grated)
  • 4 tbsp pickled jalapeños, finely chopped
  • Salt
  • Black pepper
  • ~ 5 cherry tomatoes, halved (or 1 large tomato, sliced)
  • To serve: fresh coriander (cilantro) - optional

Instructions

  • Heat the oil in a large frying pan, and add the diced vegetables. Cook over a medium heat for at least 5 minutes, stirring regularly, until the veggies are soft. Add the smoked paprika, chilli powder and cumin, and mix to combine.
  • Spread a generous dollop of refried beans along the centre of a large tortilla, and add about 1/6 of the vegetable mixture. Roll tightly, and place seam-side down in a large baking dish. Repeat with the remaining tortillas, beans and vegetables.
  • To make the jalapeño cheese sauce, melt the butter in a small pan, over a fairly low heat. Add the flour, and whisk together to form a paste. Cook for a minute or two, then add the milk a dash at a time, stirring until smooth each time before adding more. When you've added all the milk and the sauce is smooth, add the grated cheese and chopped jalapeños. Mix well until the cheese has melted. Season generously with salt and pepper, and adjust the consistency of the sauce with a dash more milk if required.
  • Pour the jalapeño cheese sauce over the rolled tortillas, and top with halved cherry tomatoes or slices of tomato. Bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until cooked to your liking. Serve with chopped coriander (cilantro) if desired.