Ingredients:
Wrapping:
- Tortilla or even substitute like Indian chapatti
Stuffing:
- Beans
- Vegetarian refried beans / black beans, 1 can – 14 oz / 425 g
- Olive oil, 1 tbsp
- Cumin seeds, 1 tsp
- Cilantro rice
- Rice, 2 cups, washed
- Cilantro 1 small bunch, washed, finely chopped
- Olive oil, 1 tbsp
- Lime / lemon juice, 1 tbsp
- Green chili, finely chopped
- Salt to taste
Topping:
- Sauce
- Tomato sauce, 1 can – 14 oz / 425 g can
- Olive oil, 1 tbsp
- Red chili powder, 1 tsp
- Dry Oregano powder, 1 tsp
- Sugar, 1 tsp
- Salt to taste
- Black olives, 1 cup, sliced
- Onions, ½ cup, sliced
- Potato, steam cooked, peeled and sliced
- Mexican four cheese blend (Cheddar, Monterey Jack, Colby and Mozzarella), 4 oz / 110 g, grated
Method:
Beans
- Heat the oil in a pan and when hot add cumin seeds
- When the seeds start popping / become lightly brown, add the cooked beans
- Stir the beans for 2-3 minutes and keep aside
Rice
- Cook rice to desired softness and then let it cool
- Stir in oil, cilantro, lime juice, chili and salt
Sauce
- In a pan, head the oil
- Add tomato sauce, chili powder, Oregano powder, sugar, salt and bring to boil
Putting together
- Lightly warm the tortilla / rotis and put them on a working surface
- Grease the baking dish with olive oil
- Pour a thin layer of sauce to prevent the tortilla from sticking to the bottom of the baking dish
- Add beans and rice in a tortilla, fold it and put it in the baking plate
- Once all the tortillas are stuffed and placed in the baking plate, cover them with the sauce
- Top tortillas with sliced onions, olives, diced tomatoes and cover with the cheese
- Bake the enchiladas at 350 F till the cheese melts and becomes lightly brown and the sauce starts bubbling.
- Serve hot!
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