In an effort to feed veggies to my kids, especially my older daughter, who prefers all these international cuisines than the regular Indian food, has made me try out a lot. This is one such successful attempt. My daughter doesn't eat beans(rajma) as such, but if given in this manner - then YES!!!

Well, I am OK with this as long as she's eating healthy. Gives me too an excuse to try various cusines and adds a lot more options to everyday cooking.


Total Time: 50-60 min
Serves: 6


Enchilada Sauce
1 cup Tomato Sauce
2 cups water
5-6 garlic cloves, minced
2-3 tblsp oil
2 tblsp all-purpose Flour
1 tsp jeera/Cumin powder
salt to taste
black pepper to taste

1 can refried beans (I use 2 cups Red Kidney Beans)
1 jar Salsa
1/3 cup thinly sliced green onions
2 tblsp oil
1/3 tsp cumin powder
Salt to taste

1 cup Cheddar Cheese, shredded
1 cup Monterey Jack Cheese, shredded
1 cup Mozzarella Cheese, shredded
12 tortillas - flour or wheat
Sour cream, optional


Make Sauce

  1. Heat oil in a sauce pan and fry flour on low heat till light brown.
  2. Add the rest of the ingredients to the sauce slowly breaking the lumps as you go.
  3. Let it boil for 2-3 min as it thickens. If the sauce is a little thin, its OK as it will thicken further in the oven.

Make Filling

  1. If using red kidney beans, soak them in water for 3-4 hours and pressure cook till boiled (about 20 min after whistle). Drain out excess water.
  2. Heat oil in a pan. Add jeera and saute onions till transluscent.
  3. Add salsa, beans and salt. Mix well.

Make Enchiladas

  1. In a bowl mix all the cheeses.
  2. Preheat oven to 350 F.
  3. Spread 1 cup sauce into the bottom of a 13" by 9" baking dish.
  4. Divide the bean filling into equal proportions to fill all tortillas. Spoon one filling in the center of each tortilla. Fold both sides of the tortilla and place them, seam-side down, on sauce in the dish. Top with remaining sauce and cheese.
  5. Bake till heated through - appox 30 min.
  6. Serve with sour cream.


  • If you dont have tomato sauce, you can use pureed tomatoes.
  • If you don't want to make sauce, look for ready-made enchilada sauce at your grocery stores too. We get them here.

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