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🍽️ Mexican-style Bean Wraps Baked in the Oven

685 kcal · 30 min · 4 servings

Ingredients

• 140 g dried, brown snake bean
• salt
• 6 tomatoes
• 2 garlic cloves
• 2 shallots
• 1 stalk celery
• 120 g feta
• 8 tortillas (ready-made product, approx. 18 cm diameter)
• 120 g sour cream
• pepper (from the mill)
• olive oil
• 160 g corn (can)
• cayenne pepper
• butter (for the dish)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Place the beans in a bowl and cover them with water. Let them soak overnight.
2. 2. The next day, drain the soaking water and rinse the beans.
3. 3. Put the beans into a pot. Cover them with fresh water.
4. 4. Add a pinch of salt.
5. 5. Bring the water to a boil.
6. 6. Reduce the heat to medium.
7. 7. Let the beans simmer for about 45 minutes.
8. 8. Wash the tomatoes under running water.
9. 9. Cut the tomatoes into quarters.
10. 10. Remove the seeds from the tomatoes.
11. 11. Dice the tomato flesh into small cubes.
12. 12. Peel the garlic.
13. 13. Peel the shallots.
14. 14. Finely chop the garlic and shallots.
15. 15. Wash the celery.
16. 16. Remove the tough strings from the celery.
17. 17. Cut the celery into small cubes.
18. 18. Crumble the feta cheese into coarse pieces.
19. 19. Preheat the oven to 200 degrees Celsius with top and bottom heat.
20. 20. Lay the tortillas flat.
21. 21. Spread a thin layer of sour cream over each tortilla.
22. 22. Lightly salt the tortillas.
23. 23. Pepper the tortillas to taste.
24. 24. Drain the cooked beans.
25. 25. Let the beans drain well.
26. 26. Heat a pan with 2 tablespoons of oil.
27. 27. Add half of the chopped garlic and the shallots to the hot pan.
28. 28. Sauté the vegetables until translucent.
29. 29. Add the drained beans to the pan.
30. 30. Add the corn to the pan.
31. 31. Sauté the beans and corn briefly.
32. 32. Season the filling with salt.
33. 33. Season the filling with cayenne pepper.
34. 34. Remove the pan from the heat.
35. 35. Distribute the bean mixture onto the prepared tortillas.
36. 36. Roll up the tortillas tightly.
37. 37. Grease a baking dish with butter.
38. 38. Place the rolled tortillas into the dish.
39. 39. Ensure the seam side is facing down.
40. 40. Heat a clean pan with 2 tablespoons of oil.
41. 41. Add the remaining garlic to the hot pan.
42. 42. Sauté the garlic until translucent.
43. 43. Add the diced celery to the pan.
44. 44. Add the diced tomatoes to the pan.
45. 45. Let the sauce simmer for 2 to 3 minutes.
46. 46. Season the sauce with salt.
47. 47. Season the sauce with pepper.
48. 48. Pour the sauce evenly over the tortillas in the baking dish.
49. 49. Sprinkle the grated cheese over the tortillas.
50. 50. Place the baking dish in the preheated oven.
51. 51. Gratin the enchiladas for about 20 minutes.
52. 52. Finely chop fresh parsley.
53. 53. Sprinkle the parsley over the finished enchiladas.
54. 54. Serve the dish warm.

Nutrition per serving

• kcal: 685
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 82 g