Wholesome Enchiladas With Carrot And Flax Meal Tortillas
1 hour
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About Wholesome Enchiladas With Carrot And Flax Meal Tortillas
Experience a nourishing twist on a classic favorite with these Wholesome Enchiladas made from carrot and flax meal tortillas. Packed with the rich, nutty flavor of flax seeds—an excellent source of Omega-3 essential fatty acids—these tortillas not only boost nutrition but also deliver a delightful, hearty texture that pairs beautifully with the savory paneer and capsicum filling.
Versatile and delicious, these tortillas can be transformed into crispy tacos by simply baking them in a preheated oven at 200°C for 15 minutes. Stuff them with your favorite fillings for a customizable brunch, lunch, or dinner option that appeals to both health-conscious eaters and flavor seekers alike. This fusion dish is sure to become a wholesome staple in your homestyle cooking repertoire.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
- 1/2 cup Flaxseed Meal flax meal
- 1 cup Carrot and, grated
- 1 tbsp Amaranth Flour
- 1/2 cup Cottage Cheese paneer
- 1 cup Bell Peppers
- 4 Tomatoes chopped, medium sized
- 7 clove Garlic
- 1 cup Cheese
- 1 tbsp Oil
- 1 tsp Whole Wheat Flour wheatflour, whole
- 1.5 tsp Salt or as per taste, pepper and jaggery as per your taste
Instructions
- Red Sauce - Puree the tomatoes. Heat the pan with oil. Sauté the garlic and add wheat flour. Fry till brown. Then add the tomato puree, mixed herbs and season with pepper, salt and jaggery powder. Let it cook for 15 mins and add some cheese.
- Filling - fry the chopped capsicum, tomatoes and Paneer. Season it. You can make any filling of your choice - minced chicken, boiled eggs...
- Microwave the grated carrot with some water for 5 minutes on High. Once cooked remove it on a paper towel to dry.
- To make the Tortilla - In a bowl, mix Flax Meal, Amaranth flour, 2-3 pieces of paneer and carrots to form a dough. Add salt and pepper to it. Make a small ball of the dough and roll it in between a plastic sheet.
- Top each tortilla with some filling and roll up tightly.
- Fold it
- Take a baking dish, pour some red sauce on it. Arrange, two rolled tortilla seam side down. Pour the red sauce over it again. Sprinkle some cheese on top. Preheat at 180 deg and bake it for 10 minutes till the cheese melts.
- Serve the hot Enchilada on a plate. Enjoy the healthy and yummy Enchiladas.
Recipe Notes
If you have any difficulty in forming the dough with the flaxmeal and carrot, add more paneer and amaranth flour. You can also add some water to it.
Additional Tips
- For a vegan version, substitute Indian cottage cheese (paneer) with firm tofu or crumbled tempeh, and add a sprinkle of nutritional yeast to mimic a cheesy flavor profile.
- To prevent the carrot and flax meal tortillas from cracking when rolling, keep them slightly warm and pliable by covering them with a damp cloth until ready to use.
- If you prefer a smokier, deeper flavor in your enchilada sauce, roast the tomatoes, garlic, and capsicum under the broiler before blending them into the sauce base.
- Leftover tortillas can be cut into triangles, brushed with a little oil, and baked until crisp to make nutritious chips for dipping or garnishing the enchiladas.
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Recipe Nutrition
Calories: 207kcalCarbohydrates: 21gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 1710mgFiber: 5gSugar: 11g
vrushali gite
Articles: 10
4 Comments
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Such a great recipe! Can’t wait to try it.
Yumm
This is exactly what I was looking for!
Such a flavorful dish! Can’t wait to taste it.