💛 Ingredients 💛
6 corn tortillas (store bought)
2 cups cheddar cheese
1 cup mozzarella cheese
For Enchilada sauce:
5 large tomatoes, halved and slightly burnt on direct gas flame.
1/2 red capsicum, slightly burnt on direct gas flame.
4-5 dry red chilies, soaked in hot water for 1 hour, and then seeds removed.
2 tablespoons olive oil
1 tablespoon all-purpose flour
1/2 teaspoon ginger paste
1 tablespoon red chili powder
1/4 teaspoon roasted cumin powder
1/4 teaspoon pepper powder
1/4 teaspoon oregano
1/2 teaspoon sugar
Salt to taste
For Veggie mix:
1 cup pinto/black beans, boiled
1/2 cup corn, boiled
1/2 green capsicum, thin sliced
1/2 red capsicum, thin sliced
1/2 yellow capsicum, thin sliced
1/2 zucchini, thin sliced
1 carrot, thin sliced
1/2 cup broccoli (optional)
2 tablespoons olive oil
1/4 teaspoon black pepper powder
1/4 teaspoon roasted cumin powder
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon chili flakes
Salt to taste
💚 Instructions 💚
For Enchilada sauce:
In a blender, combine tomatoes, red capsicum, red soaked chilies, and 1/2 cup water and blend it into a smooth sauce.
In a pan, heat oil.
Add in ginger paste and red chili powder, saute for few seconds.
Add all-purpose flour and mix well making sure no lumps are formed.
Now add roasted cumin powder, pepper powder, oregano, salt, and sugar and mix well.
Cook the sauce for 7-8 minutes.
Add water if needed (the enchilada sauce should be in a runny consistency)
Turn off the heat and keep it aside.
For Veggie Mix:
In a non-stick pan, heat oil.
Add pinto beans and carrot. Saute for few seconds.
Now add in all the capsicums, zucchini, corn, broccoli if using and give it a quick mix.
Add chili powder, cumin powder, pepper powder, oregano, chili flakes, and mix until combined.
Add salt and cook until all the veggies are semi-soft.
Turn off the heat and keep it aside.
Baking:
Preheat the oven to 180 degrees C.
In a rectangular baking dish ( I used a glass one), pour some of the sauce into the bottom.
Top each corn tortilla with 1 tablespoon of enchilada sauce.
Add 2 tablespoons of the veggie mix in the center.
Roll up tightly and place seam-side down in baking dish.
Spoon remaining enchilada sauce over the top of enchiladas covering all the sides evenly.
Sprinkle both the cheese over it.
Cover the pan with aluminum foil; bake for 25 minutes or until cheese melts.
Remove foil; bake for 5 minutes more.
Enjoy this spicy enchilada with guacamole, salsa, sour cream, and chopped coriander.
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