In an effort to feed veggies to my kids, especially my older daughter, who prefers all these international cuisines than the regular Indian food, has made me try out a lot. This is one such successful attempt. My daughter doesn't eat beans(rajma) as such, but if given in this manner - then YES!!!
Well, I am OK with this as long as she's eating healthy. Gives me too an excuse to try various cusines and adds a lot more options to everyday cooking.
Total Time: 50-60 min
Serves: 6
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Ingredients: Enchilada Sauce 1 cup Tomato Sauce 2 cups water 5-6 garlic cloves, minced 2-3 tblsp oil 2 tblsp all-purpose Flour 1 tsp jeera/Cumin powder salt to taste black pepper to taste Filling 1 can refried beans (I use 2 cups Red Kidney Beans) 1 jar Salsa 1/3 cup thinly sliced green onions 2 tblsp oil 1/3 tsp cumin powder Salt to taste 1 cup Cheddar Cheese, shredded 1 cup Monterey Jack Cheese, shredded 1 cup Mozzarella Cheese, shredded 12 tortillas - flour or wheat Sour cream, optional |
Method:
Make Sauce
- Heat oil in a sauce pan and fry flour on low heat till light brown.
- Add the rest of the ingredients to the sauce slowly breaking the lumps as you go.
- Let it boil for 2-3 min as it thickens. If the sauce is a little thin, its OK as it will thicken further in the oven.
Make Filling
- If using red kidney beans, soak them in water for 3-4 hours and pressure cook till boiled (about 20 min after whistle). Drain out excess water.
- Heat oil in a pan. Add jeera and saute onions till transluscent.
- Add salsa, beans and salt. Mix well.
Make Enchiladas
- In a bowl mix all the cheeses.
- Preheat oven to 350 F.
- Spread 1 cup sauce into the bottom of a 13" by 9" baking dish.
- Divide the bean filling into equal proportions to fill all tortillas. Spoon one filling in the center of each tortilla. Fold both sides of the tortilla and place them, seam-side down, on sauce in the dish. Top with remaining sauce and cheese.
- Bake till heated through - appox 30 min.
- Serve with sour cream.
Tips
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