Search
Close this search box.
Ingredients pour ma critique de la recette

Red bean and corn enchiladas with Chipotle – Test and Review

Ingredients pour ma critique de la recette

Review of Enchiladas with Red Beans and Chipotle Corn

In this review, I dive into the unique flavours and textures of Red Bean and Chipotle Corn Enchiladas. This traditional Mexican dish, known for its harmonious combination of simple, robust ingredients, is reinvented here with a smoky chipotle twist.
I'll examine how this vegetarian recipe not only satisfies the taste buds with its blend of homemade spices but also presents itself as a healthy and nutritious option.
From choice of ingredients to ease of preparation, presentation and taste, I'll detail every aspect to see if this dish deserves a regular place in my culinary rotation.
Recipe cost: $15.99 ($3.99 per portion)
No ratings yet
Keywords: Vegetarian
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 756 kcal

Equipment

  • 1 Pyrex (or other) dish
  • 1 Large frying pan with deep rim or a deep frying pan
  • 1 Cutting board

Ingredients
  

Main ingredients

  • 1 Onion, chopped ($0.50)
  • 2 stalks Celery ($0.30)
  • 15 ml Chopped garlic ($0.10)
  • 1 box Kidney beans (540g - $1.49)
  • 2 cups Tomato sauce ($2.00)
  • 15 ml Fajita Seasoning ($0.50)
  • 45 ml Chopped coriander (fresh) ($0.25)
  • 1 box Corn niblets ($1.00)
  • 150 g Cheddar cheese ($1.50)
  • 1 Avocado ($1.00)
  • 3 half Sweet peppers ($3.00)
  • 3 Tomatoes ($3.00)
  • 8 breads Tortillas ($2.08)

Optional (but recommended) ingredients

  • 15 ml Olive oil ($0.25)
  • 1/3 teaspoon Ground pepper ($0.02)

Instructions
 

Prepare the vegetables

  • Tip: The original recipe calls for reheating the oven immediately before preparing everything, so don't do this. I'll tell you when, so you don't spend hydro for nothing!
    Start by preparing and cutting out portions of the ingredients:
    *For the avocado, wait until the end to avoid darkening.
    Cut 3 half Sweet peppers into 2 cm cubes
    Cut 2 stalks Celery into ½ cm slices.
    Cut 1 Onion, chopped into small pieces
    -Dice the 3 Tomatoes
    -Grate the 150 g Cheddar cheese
    Pour 2 cups Tomato sauce into a measuring cup (or any other container of your choice).
    -Open and drain 1 box Corn niblets
    -Open and rinse with cold water 1 box Kidney beans
    Ingrédients coupés et préparés sur un planche à découpé sur un comptoir

Cook in the pan

  • Now you can preheat the oven to 375 ℉ (190 ℃)
    Take your large, deep frying pan and put in the 15 ml Olive oil, preheat and cook the onion, peppers, celery and 15 ml Chopped garlic for about 2-3 minutes.
    Then stir in tomatoes, beans, corn, half the sauce and fajita seasonings.
    Season with pepper and mix. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to prevent sticking.
    Add the 45 ml Chopped coriander (fresh)
    Tip: Don't add salt, as tomato sauce and fajita spices are already naturally high in salt.
    Take a look at this photo, and I can guarantee you that the house is filled with nothing but happiness!
    Ingredient qui mijote dans une poele

Prepare Pyrex and enchiladas

  • Be prepared to get a little dirty.
    Tip: to avoid getting too dirty, place the Pyrex next to the pan and use a large spoon to transfer it.
    Put a little cheese at the bottom of 8 breads Tortillas and place a reasonable portion of the mixture. Don't overfill as it will overflow anyway.
    Roll up tortillas to close completely and place them on the bottom of Pyrex.
    Tip: Personally, I don't recommend putting sauce on the bottom, as it can get a little "muddy". I added a little oil instead to prevent sticking.
    Cordon off the enchiladas in the Pyrex dish, top with tomato sauce and place the remaining cheese on top.
    Place in the oven for at least 25 minutes, or until the cheese and tortillas begin to brown.

Separate and serve

  • Attention hot content!
    Leave to stand for a good ten minutes, so that your masterpiece doesn't become a homogeneous mixture on your plate.
    Divide the portions into two enchiladas per person.
    I cheated slightly by adding a drizzle of sour cream, which goes wonderfully with Mexican dishes.

Notes

Final Result

Plate with 2 enchiladas and sour cream
Conclusion of my review:
The meal was promising, with its abundant flavours and affordable price. Having tasted non-vegetarian enchiladas before, the use of celery in this recipe surprised me.
While this vegetarian version is rich in flavour and satisfying, the celery left me somewhat perplexed.
The recipe, intended for four people, proves generous, offering enough food for six, respecting the portion of two rolls per person. What's more, there will be enough mix left over for lunches the next day.
Areas for improvement:
Celery, in my opinion, had no place in this recipe. Its dominant taste presence was disappointing, and its crunchy texture contrasted with the rest of the dish. Even following the instructions to the letter, it remained undercooked.
An extra 3 to 4 minutes of cooking time, or even better, pre-cooking before adding it to the other vegetables, would have been preferable.
Even so, as for the vegetarian experience with the chipotle red bean and corn enchiladas, I plan to try it again, with a few variations.
My advice: avoid celery for this recipe, and you may well add it to your favourites.
Original recipe Enchiladas with red beans and chipotle corn from the website: RecettesJeCuisine.com

Nutrition

Serving: 2EnchiladasCalories: 756kcalCarbohydrates: 90gProtein: 29gFat: 32gSodium: 1025mgFiber: 15gIron: 4mg
Keyword Vegetarian
Tried this recipe?Let us know how it was!

what you need to know

By clicking on SUBSCRIBE, you agree to receive an email when Twistedcojones releases a new post. No other information will be collected but your email. You can unsubscribe at any time. For more information, read our Privacy Policy.