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