Preparation time: 20 min
Cooking: 1h20
Rest time: 12h
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

Chef tip: salt at the end of cooking.


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.

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