Refried Bean Enchiladas with Jalapeno Cheese Sauce

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Ingredients for 4-6 servings

1 tbsp oil
1 red pepper, diced
1 courgette (zucchini), diced
1 large carrot, diced
~ 6 medium mushrooms, diced
1 tsp smoked paprika
1 tsp chilli powder (mild or hot)
½ tsp ground cumin
6 large flour tortillas
435g tin refried beans (~ 1⅓ cups)
1½ tbsp butter
1½ tbsp plain flour
350ml (~ 1⅓ cups) milk
150g cheddar cheese, grated (~ 1½ cups when grated)
4 tbsp pickled jalapeños, finely chopped
Salt
Black pepper
~ 5 cherry tomatoes, halved (or 1 large tomato, sliced)
To serve: fresh coriander (cilantro) (optional)

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