INGREDIENTS FOR ENCHILADA SAUCE
- 3 tbsp olive oil
- 3 tbsp maida (all-purpose flour)
- ½ cup cooked tomato purée (with roasted red bell pepper and basil blended in)
- 3–4 dry red chillies, soaked in hot water and ground into a paste
- Salt and black pepper to taste
- 1 tsp oregano or mixed herbs
- 1 tsp cumin powder
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp black pepper powder
- 2–3 tbsp ketchup
INSTRUCTIONS
- Heat olive oil in a pan.
- Add the maida and sauté for 1–2 minutes.
- Add the chilli paste and cook briefly.
- Add the tomato purée and all the seasonings.
- Add water if required to adjust the consistency.
- Cover and simmer for a few minutes.
- Your homemade enchilada sauce is ready.
INGREDIENTS FOR THE STUFFING
- 1 cup boiled kidney beans
- ¼ cup boiled corn
- 1 onion, chopped
- 1–2 garlic cloves, minced
- ½ red and green capsicum, chopped
- Red chilli flakes
- Lemon juice
- 1 tsp cumin powder
- ¼ cup chopped coriander leaves
- ½ cup chopped spring onions
- Few cherry tomatoes, chopped
- Oil
INSTRUCTIONS
- Heat oil in a pan.
- Add the onions and garlic.
- Add the white part of the spring onions.
- Add the capsicum, corn, and kidney beans.
- Mix everything well and lightly mash the beans.
- Add all the seasonings.
- Mix in 3–4 tablespoons of the prepared enchilada sauce.
- Cook for 3–4 minutes.
- Add chopped coriander, cherry tomatoes, and the green part of the spring onions.
- Your enchilada stuffing is ready.
OTHER INGREDIENTS
- Tortilla wraps
- Mozzarella and processed cheese
- Olives
- Cherry tomatoes
- Jalapeños
LET’S PUT IT TOGETHER
- Preheat the oven to 180°C.
- Spread a little enchilada sauce in an ovenproof baking dish.
- Fill each tortilla with the prepared stuffing.
- Roll tightly and place seam-side down in the baking dish.
- Pour more enchilada sauce over the rolled tortillas.
- Add the remaining stuffing.
- Sprinkle chopped spring onions and coriander leaves.
- Top generously with cheese.
- Garnish with olives, cherry tomatoes, and jalapeños.
- Bake at 180°C for 20–25 minutes, or until the cheese is melted and bubbly.
- Serve hot with guacamole, salsa, and sour cream.
- Enjoy!
