Bean and Cheese Enchiladas from The Spice Collector’s Cookbook by Vina Patel

Name: Bean and Cheese Enchiladas from The Spice Collector’s Cookbook by Vina Patel
Ingredients: 260 g/9 oz/1 cup Home-Style Refried Beans; 225 g/8 oz/1 cup Tillamook sharp Cheddar cheese, preferably, or any Cheddar cheese, shredded, plus 8 tbsp to sprinkle on top of the enchiladas; 1 tbsp oil, plus extra for cooking the tortillas; 4 tbsp chopped scallions/spring onions, to sprinkle on top; 1 x 400 g/14 oz can of chopped tomatoes (or 4 large Roma tomatoes, boiled for 12 minutes, left to cool and skinned); 1½ tsp chili powder; 1 tsp dried oregano; 3 tbsp plain/all-purpose flour; 700 ml/23½ fl oz/3 cups chicken or vegetarian broth; 4 tbsp olive oil; 4 tbsp black olives, chopped; 227 g/8 oz/2 cups Tillamook sharp Cheddar cheese, preferably, or any Cheddar cheese, shredded, plus 8 tbsp to sprinkle on top of the enchiladas; 8 corn tortillas; 1 tsp salt; ½ tsp paprika (optional); 1 tsp sugar; 1 tsp ground cumin; 8 medium-sized flour tortillas; 1 tbsp oil, plus extra for cooking the tortillas Home-Style Refried Beans, to serve; 1 tbsp sliced green chili (optional); 1 bunch of scallions/spring onions, chopped, divided; 4 tbsp mushrooms, chopped

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I came across this “most wanted” enchilada sauce recipe on my second trip to Puerto Vallarta, Mexico, thanks to the talented house chef. My family and I enjoyed it so much that we asked the chef...

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Ingredients

260 g/9 oz/1 cup Home-Style Refried Beans
225 g/8 oz/1 cup Tillamook sharp Cheddar cheese, preferably, or any Cheddar cheese, shredded, plus 8 tbsp to sprinkle on top of the enchiladas
1 tbsp oil, plus extra for cooking the tortillas
4 tbsp chopped scallions/spring onions, to sprinkle on top
1 x 400 g/14 oz can of chopped tomatoes (or 4 large Roma tomatoes, boiled for 12 minutes, left to cool and skinned)
1½ tsp chili powder
1 tsp dried oregano
3 tbsp plain/all-purpose flour
700 ml/23½ fl oz/3 cups chicken or vegetarian broth
4 tbsp olive oil
4 tbsp black olives, chopped
227 g/8 oz/2 cups Tillamook sharp Cheddar cheese, preferably, or any Cheddar cheese, shredded, plus 8 tbsp to sprinkle on top of the enchiladas
8 corn tortillas
1 tsp salt
½ tsp paprika (optional)
1 tsp sugar
1 tsp ground cumin
8 medium-sized flour tortillas
1 tbsp oil, plus extra for cooking the tortillas Home-Style Refried Beans, to serve
1 tbsp sliced green chili (optional)
1 bunch of scallions/spring onions, chopped, divided
4 tbsp mushrooms, chopped