Monday, 7 March 2016

MEXICAN VEG ENCHILADAS



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.






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