MEXICAN VEG
ENCHILADAS
INGREDIENTS
Corn tortillas or wheat
tortillas / chapatti
|
7 – 8 nos
|
REFRIED BEANS
|
|
Kidney beans OR baked beans
|
1 cup OR 1 tin
|
Olive Oil
|
2 tbsp
|
Garlic chopped
|
½ tbsp.
|
Onion chopped
|
1 no
|
Spring onion bulbs sliced
|
5 – 6 nos
|
Capsicum roughly chopped or
sliced
|
1 no
|
Salt
|
T.T.
|
Chilli pdr
|
1 tsp
|
Chilli flakes
|
1 tsp
|
Cumin pdr
|
¾ tsp
|
Black pepper pdr
|
¾ tsp
|
Mix herb
|
¾ tsp
|
Oregano
|
½ tsp
|
1 cup + 2 cups
|
|
Coriander leaves chopped
|
2 – 3 tbsp
|
TOPPING
|
|
Sweet Corn Kernels boiled
|
½ cup
|
Red capsicum finely chopped
|
¼ cup
|
Yellow capsicum finely chopped
|
¼ cup
|
Green
capsicum finely chopped
|
¼ cup
|
Broccoli finely
shredded and par boiled
|
½ cup
|
Button mushrooms
chopped and tossed in little olive oil till soft
|
½ cup
|
Jalapenos sliced
|
3 – 4 nos
|
Green and
black olives
|
8 – 10 nos
|
Cheese grated
(mozzarella / processed or whatever available)
|
1 – 1 ½ cup
|
METHOD
TOPPING
1. Mix together the corn, broccoli, red,
yellow green capsicum, and mushrooms.
REFRIED BEANS
2. Soak the kidney beans in water for 7 –
8 hours.
3.
Wash
the soaked beans, add in 1 cup fresh water.
4.
Pressure
cook them for 6 – 7 whistles till soft.
5.
Mash
them a little. I used a hand blender and they got a little mushy, so try and
avoid that.
6.
Incase
you are using tinned baked beans then avoid steps 1 – 4.
7.
Heat
oil, add in the garlic.
8.
Toss
it a little, do not allow it to colour.
9.
Now
add in the onions, saute a min and add in the spring onions. Again saute till
they are soft and transparent.
10.
Now
add in the capsicum and saute till the capsicum gets a little soft.
11.
Pour
in 1 cup of the enchilada sauce and stir.
12.
Add
in the cooked beans or baked beans and bring to a boil.
13.
Add
in the salt, chilli pdr, chilli flakes, cumin pdr, mix herbs, oregano, pepper
pdr and stir all in.
14.
Finally
add in the coriander leaves and mix. Allow to cool.
ASSEMBLING
15. In a baking pan, spread the base of the
pan with the enchilada sauce.
16.
Take
a tortilla and spread a large spoonful of the refried beans in the centre.
17.
Sprinkle
a little of the veggies topping over the beans.
18.
Sprinkle
little grated cheese on it.
19.
Roll
the tortillas over the filling.
20.
Line
them on the baking tray on the sauce.
21.
Continue
with the rest of the tortillas / chapattis and arrange them on the baking tray.
22.
Spoon
a little of the sauce over the arranged tortillas.
23.
Sprinkle
over with the remaining veggies.
24.
Sprinkle
over with grated cheese and sprinkle the jalapenos and olives on top.
25.
Bake
in a preheated oven at 180˚ C for 15 – 20 min.
26. Serve hot with sour cream and tomato
salsa.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
No comments:
Post a Comment
Please leave here your comments and suggestions