VEGETARIAN ENCHILADAS with homemade enchilada sauce

INGREDIENTS FOR SAUCE 

• 3tbsp olive oil

• 3 tbsp maida

• ½ cup cooked  tomato purée( added little roasted  red bell pepper and basil  while grinding the purée ) 

• 3-4 dry red chillies, soaked in hot water and made into a paste 

• Salt and pepper to taste

• 1tsp Oregano or mix herbs 

• 1tsp Cumin powder  

• 1tbsp brown sugar 

• 1tsp garlic powder 

• 1tsp Black pepper 

• 2-3 tbsp Ketchup 

INSTRUCTIONS 

• Heat oil in a pan 

• Add maida and fry for a min or two 

• Add the chilli paste and fry 

• Add purée and other seasonings 

• Adjust water if required 

• Simmer covered for few mins 

• That’s it the Enchilada sauce is ready 

INGREDIENTS FOR STUFFING 

• 1cup boiled kidney  beans 

• ¼ cup corn, boiled

• 1Onion, chopped

• 1-2 Garlic, minced

• ½ Capsicum, red and green, chopped 

• Red chilly flakes

• Lemon  juice 

• 1 tsp Cumin powder 

• ¼ cup Coriander leaves, chopped  

• ½ cup Spring onion , chopped 

• Few Cherry tomatoes, chopped 

• oil 

INSTRUCTIONS 

• Heat oil and add onions and garlic 

• Add spring onions( white part) 

• Add capsicum, corn  and beans

Mix well ( smash the beans slightly )

Add seasonings 

• Add 3-4 tbsp of enchilada sauce and fry for 3-4 mins

Add coriander, tomatoes and green spring onion

That’s it, your enchilada stuffing is ready 

OTHERS 

• Tortilla wraps 

• Cheese ( mozzarella, processed )

• Olives 

• Tomatoes 

• Jalapeños 

LETS PUT IT TOGETHER 

• Preheat oven at 180 c 

• Pour some enchilada sauce in an ovenproof dish 

• Roll stuffing in the tortillas and place them in dish ( open side down)

Pour some sauce over the tortillas

Add remaining stuffing , spring onion and coriander

Add cheese 

• Top off with olives, cherry tomatoes , jalapeños 

• Bake at 180 for 20 -25 mins until cheese melts 

• Serve hot with guacamole,salsa  and sour cream 

• Enjoy