Buffalo White Bean Enchiladas
321kcal
Ingredients
- 6 flour tortilla wraps
- 1 tablespoon olive oil
- 1 white onion diced
- 1 red pepper diced
- 2 garlic cloves minced
- 50 g sweetcorn
- 400 g cannellini beans
- 0.5 cup buffalo sauce
- 1 cup enchilada sauce
- 1 teaspoon paprika
- 1 teaspoon cumin
- 0.5 teaspoon oregano
- 0.5 teaspoon cayenne pepper
- 4 tablespoon sour cream
- 100 g mixed shredded cheese mozzarella and cheddar or Monteray jack
- 1 scallion sliced
- 1 avocado smashed
Method
- In a jug, combine the enchilada sauce and the buffalo sauce.1 cup enchilada sauce, 0.5 cup 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.1 white onion, 1 red pepper, 2 garlic cloves, 1 tablespoon olive oil
- Add the seasonings and cook into the vegetables for another minute.1 teaspoon paprika, 1 teaspoon cumin, 0.5 teaspoon oregano, 0.5 teaspoon cayenne pepper
- 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.400 g cannellini beans, 50 g sweetcorn
- Stir 2 tablespoon of the sour cream into the filling and set aside.2 tablespoon sour cream
- Spread 1-2 tablespoon 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.6 flour tortilla wraps
- 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.100 g mixed shredded cheese
- Top the enchiladas with the sliced scallions, smashed avocado, and remaining sour cream.2 tablespoon sour cream, 1 scallion, 1 avocado
Nutrition
Calories321kcalCarbohydrates37gProtein12gFat15gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat7gCholesterol18mgSodium1438mgPotassium342mgFiber8gSugar7gVitamin A1376IUVitamin C32mgCalcium196mgIron4mg
Notes
Here are a few tips I’d recommend for excellent buffalo enchiladas!
- Consider making the sauce ahead of time: One of the most time-consuming parts of making enchiladas is making the sauce and the filling at the same time. I always recommend making a big batch of my enchilada sauce and then freezing portions in blocks so you cut down the cooking time in the future. Alternatively, of course, you could also use a store-bought enchilada sauce.
- Get the sauce ratio right: Start with two-thirds enchilada sauce to one-third buffalo and adjust to taste. Too much buffalo can overwhelm the dish; too little and you lose the distinctive tangy buffalo kick.
- Mash some of the beans: A mix of whole and partially mashed beans gives the best filling texture - creamy but still with some bite. I also like adding in some veggies like sweetcorn and peppers so the filling has a bit of bite!
- Warm the tortillas first: Cold tortillas can crack when you try to roll them. A quick warm in the microwave or a dry pan makes them pliable.
- Don’t skimp on the sauce: Enchiladas need plenty of sauce or the tortillas can dry out in the oven. Make sure they’re well coated before baking.
Storage
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven at 180°C for 15 minutes.
- Freezer: Assemble the enchiladas, but don’t bake. Cover tightly with foil and freeze for up to 2 months. Bake from frozen, adding 15-20 extra minutes to the cooking time.
- Make ahead: Assemble the night before, cover, and refrigerate. Bake when ready - you may need an extra 5 minutes in the oven if baking from cold.