While making the normal Indian food is quite easy, any dish from a foreign cuisine makes us clueless. We go to the posh and expensive restaurants to have the lasagna from the French cuisine, the burger from American cuisine, and likewise. But what if you could cook that same dish at your home? Priceless, right? So, here we bring for you the vegetarian Enchiladas from Mexican cuisine:
Mexican cuisine is just easy when you cook it this way. Try this Bean Enchiladas recipe and enjoy the mouthwatering snack with your kids.
Prep Time: 1hour 20 mins
Serves: 2
Level of Cooking: Moderate
Ingredients for Vegetarian (Bean) Enchiladas
- 1 tbsp finely crushed garlic
- 3 spring onions finely chopped
- 2 green capsicums finely chopped
- 2 bowls of boiled red beans
- 1 tsp sweet paprika
- 1 tsp cumin powder
- ½ onion greens
- 2 roughly cut red peppers
- 5 roughly cut tomatoes
- 1 tbsp flour
- 4 tbsp malt vinegar
- 1 tbsp sugar
- 1 tsp cayenne pepper
- 1tbsp parsley
- Few basil leaves
- 1 tbsp habanero sauce/any other smoked spicy sauce
- 6 tortilla discs
- 3 Cheese slices
- Olive oil
- salt
Method To Make Vegetarian Enchiladas:
Step 1: Bean stuffing: Starting with olive oil, put crushed garlic, spring onion, capsicum, red beans, salt, sweet paprika, and cumin powder in a pan. Mash some of the beans or use a potato masher and mix them.
Step 2: Ranchero Sauce: Start by putting olive oil and charring the red peppers. Stir while you add in crushed garlic, onion whites, tomatoes, flour, malt vinegar, sugar, salt, cayenne pepper, parsley, and fresh basil. Add water and make a puree out of it. Add habanero sauce.
Step 3: Main Echiladas: Take a baking pan and coat with the Ranchero sauce. Put in some onion greens into the stuffing. Take a tortilla disc, put few scoops of the stuffing, and roll it up. Make some more of these and cut them to fit into the baking pan. Top them with the sauce, cover them with cheese slices and bake at 180 degrees for 10 mins. And it is all ready!!
