Rest time : 12h
Preparation time : 20 min
Cooking : 1h20
Difficulty : easy
Ingredients for 6 :
Orijin® Light Red Kidneys: 300g

Tortillas: 6

Minced beef meat: 300g

Onions: 2

Garlic: 2 cloves

Red sweet pepper: 1
Hot chili pepper: 1

Corn: 2 cobs

Tomato puree: 300g

Cumin powder: 1 tea spoon

Paprika powder: 1 tea spoon

Butter: 20g

Grated cheese: 150g

Lime: 2 lime juices

Salt and pepper


  • 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.


  • 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.


  • 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.
Chef tip:
add salt at the end of cooking.
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