Recipe by
Total Time:
2-4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 1 cup canned Bake beans
  • 2 tomatoes
  • 1 onion, shredded fine
  • 1 capsicum, finely chopped
  • 1/2 cup cheese
  • 1 cup Mexican hot sauce
  • 1 tbsp. butter or oil.
  • For rolls: 1 cup maize flour
  • 1 cup plain flour
  • Salt to taste
  • Oil to deep fry

How to Make Enchiladas

  • To make rolls:
  • Mix both flours and salt.
  • Knead to a pliable dough.
  • Cover and keep for 10 minutes.
  • Roll into thin chapatis, 4 wide.
  • Prick all over with a fork.
  • Keep on a clean kitchen cloth to air out a bit.
  • Heat oil for deep frying.
  • Let in one chapati at a time, for a few seconds.
  • Remove with tongs, roll over rolling pin, to form a cylinder.
  • Press edges together gently with a pin, to hold together.
  • When cooled, slide it out carefully.
  • It should be a pleasant yellow tortilla colour.
  • To make the gravy:
  • Heat oil in a pan. Add onions, stir fry till tender.
  • Add capsicum and further fry for 2-3 minutes.
  • Add tomatoes and simmer for 5 minutes.
  • Add hot sauce.
  • Add salt to taste.
  • To serve:
  • Spread some hot sauce on the surface of the roll.
  • Place some Bake beans along its length.
  • Roll and place in an oven-proof casserole.
  • Pour the prepared gravy over them.
  • Sprinkle cheese and bake in hot oven till sauce sizzles.
  • Serve hot.