Black Bean Chilli

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  • 6
  • 12-15
  • 30

Ingredients

  • 3 Mission® White Corn Tortillas  cut into thin strips
  • 1/4 cup Vegetable Oil
  • 2 tablespoons Butter
  • 1 Yellow Onion, chopped
  • 1/4 cup Chilli Sauce
  • 475ml can Tomatoes, canned drained, peeled and diced
  • 180ml can Tomato Paste
  • 235ml can Tomato Puree, canned
  • 1 cup Water
  • 141g cooked Chicken Breast, diced
  • 340g can Garbanzo Beans, drained
  • 850g can Black Beans, drained
  • 425g can Pinto Beans, drained
  • Iodized Salt to taste
  • 1/2 cup Vegetable Oil 

Instructions

(Pre-heat oven 180°C)

1. Heat a little oil in a large frying pan over a high heat and brown minced beef and onion (approx 8 minutes). Stir in soup, enchilada sauce, milk and chilli’s. Reduce heat; cover and simmer 10 minutes, stirring occasionally.

2. Heat oil in small frying pan and dip tortillas in oil until limp. Drain on absorbent paper.

3. Reserving ½ cup cheese, place ¼ cup cheese on each tortilla. Place an equal amount of beef mixture on top of cheese of each tortilla.

4. Roll tortillas up, tightly into a cylinder. Place enchiladas in an ovenproof casserole dish, seam side down.

5. Bake in the pre-heated oven 180°C, uncovered 20 minutes.

6. To serve:  sprinkle each tortilla with reserved cheese and serve hot with salad and salsa. 

Black Bean Chilli Preparation Time: 12-15 Total time: 12-15 Serves 6 Ingredients: 3 Mission® White Corn Tortillas  cut into thin strips 1/4 cup Vegetable Oil 2 tablespoons Butter 1 Yellow Onion, chopped 1/4 cup Chilli Sauce 475ml can Tomatoes, canned drained, peeled and diced 180ml can Tomato Paste 235ml can Tomato Puree, canned 1 cup Water 141g cooked Chicken Breast, diced 340g can Garbanzo Beans, drained 850g can Black Beans, drained 425g can Pinto Beans, drained Iodized Salt to taste 1/2 cup Vegetable Oil  Instructions:

(Pre-heat oven 180°C)

1. Heat a little oil in a large frying pan over a high heat and brown minced beef and onion (approx 8 minutes). Stir in soup, enchilada sauce, milk and chilli’s. Reduce heat; cover and simmer 10 minutes, stirring occasionally.

2. Heat oil in small frying pan and dip tortillas in oil until limp. Drain on absorbent paper.

3. Reserving ½ cup cheese, place ¼ cup cheese on each tortilla. Place an equal amount of beef mixture on top of cheese of each tortilla.

4. Roll tortillas up, tightly into a cylinder. Place enchiladas in an ovenproof casserole dish, seam side down.

5. Bake in the pre-heated oven 180°C, uncovered 20 minutes.

6. To serve:  sprinkle each tortilla with reserved cheese and serve hot with salad and salsa. 

/10 from 200 users.