Bean Enchiladas

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 2
Number of Servings: 4

Legumes are also a source of vitamins, and when combined with the typical Mexican tortilla and guacamole sauce, they make an excellent choice.

Drain the mozzarella and grate it. Peel the onion and chop it into small pieces. Wash the tomato and chili peppers; dice the tomato and finely chop the chili peppers. Wash the red bell pepper, remove the seeds, and cut it into smaller pieces. Drain the beans and corn.
Place a pot on the stove and heat a little oil in it. Sauté the onion for about 5 minutes until it softens. Then add the beans, chili, bell pepper, corn, and fresh tomato, along with a teaspoon of oregano and a pinch of salt. Heat everything well while stirring, then remove the pot from the heat.
Blend the canned tomatoes in an electric mixer and add ground chili, salt, and cumin. Pour everything into the pot, place it on the stove, and let the sauce simmer on medium heat for about 2 minutes.
Place each tortilla on a plate and spread with the tomato sauce. Fill the tortillas with the bean mixture and roll them up. Preheat the oven to 180 degrees Celsius. Grease a baking dish and place the tortillas in it, then sprinkle with grated mozzarella. Place the dish in the oven for 20 minutes.
Serve the prepared tortillas on plates and offer them to guests along with a side dish. If desired, you can also serve fresh salad on the side.