Mexican Bean Enchiladas
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Ingredients
- For Corn Tortillas - 1 cup maize flour
- 1 cup wheat flour
- Salt to taste and 1 tsp oil.
- For Mexican red sauce - 2 tomatoes blanched and pureed
- 5-6 garlic flakes crushed
- 1 sp butter
- Chilli flakes
- Mixed herbs
- Cumin powder
- Salt
- Pinch of sugar
- Refried beans - 1 cup kidney beans soaked overnight and pressure cooked and then coarsely blended.
- Crushed garlic- 8-10 flakes
- Two bell peppers finely chopped
- An onion finely chopped
- Two tomatoes pureed.
- Salt
- Chilli powder
- Cumin powder
- Mixed herbs.
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Instructions
- Corn Tortillas - Mix all the Tortillas ingredients and knead a semi soft dough using lukewarm water.
- Makes 8 tortillas
- Mexican red sauce - In a pan heat oil. Add crushed garlic.
- Saute for a minute. Add the tomatoes and all the spices. Add some water.
- Bring it to a boil.
- And simmer for 8-10 minutes. Remove in a bowl and keep aside.
- Refried beans - In a wide pan, heat a sp of oil. Add the garlic. Saute for a minute. Add onions. Cook till transparent. Add tomatoes and peppers. Cook till oil separates. Add the kidney beans. 2 spoons of tomato puree, chilli powder, herbs and cumin powder.
- Bring it to a boil. Simmer till it becomes thick. Remove in a bowl.
- Finally Enchiladas - In a pan in which it has to be served, spread the mexican sauce.
- Place some refried beans on a tortilla, put some grated cheese on it.
- Roll the tortilla tightly and place it on the red sauce with seam side down. Repeat with other wraps.
- Spread some grated cheese on top and the leftover sauce.
- Bake in a preheated oven at 180 degrees for 10 minutes. Ready to be served. This makes 8 enchiladas.
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Looks new and interesting…will try it! 🙂