Enchiladas

Directions

• Soak the Orijin® Light red kidneys beans overnight in water (10 hours).
• Keep them in the fridge.
• Thinly slice the onions, the sweet pepper and crush the garlic.
• Cut off the hot chili pepper lengthwise an remove the seeds.

Cooking

• Preheat the oven at 180°C.
• Fry in little oil at medium heat the onions and the sweet pepper.
• Add the minced meat, the hot chili pepper and the spices.
• Add the tomato puree and the Orijin® Light red kidneys.
• Add water on all and continue cooking covered at medium heat for about 1 hour.
• Check cooking, the beans must remain firm at the end of cooking.
• Take out one glass of this sauce preparation.
• Bake in the oven (180°C) the corncobs pooring them with melted butter and paprika.
• Add the grains into the mixture.

Assembly

• Heat the tortilla during 30 sec with steam.
• Lay the tortilla flat and garnish them with the mixture, removing as maxium the remaining juice.
• Roll them and close one side on bottom.
• Place the enchiladas in a baking dish and coat with the sauce.
• Add grated cheese on it and bake in the oven for about 10 min.