Vegetarian Enchiladas Recipe | Mexican Cuisine | The Bombay Chef - Varun Inamdar

Ingredients

For the filling

1 tbsp olive oil

1 tbsp chopped garlic

3 white spring onions chopped

1 large green capsicum chopped

1 cup Rajma beans (soaked overnight & boiled in salted water till soft)

Salt to taste

1 tsp sweet paprika

1 tsp cumin powder

1/2 cup onion greens

For the Ranchero sauce

1 tbsp olive oil

2 large red capsicum

5 large tomatoes

1 tbsp garlic

2 white spring onions

1 tbsp refined flour

4 tbsp malt vinegar

2 tbsp sugar

Salt to taste

1 tsp cayenne pepper

1 tbsp parsley

Few leaves of basil

1 cup Water

1 tbsp habanero sauce/any other smoked spicy sauce

For the assembly

6 nos tortillas discs

Mozzarella cheese as required

For garnish

Parsley sprigs

Olive oil

Method

- In a pan add olive oil, garlic, whites of spring Onion, capsicum, boiled beans ( boiled with salt & water ) add some salt, sweet paprika and cumin powder. Stir it properly

- Mash the beans with spoon or potato masher.

- In a pan add olive oil, red peppers, crushed garlic, whites of spring Onion, tomatoes, flour, malt vinegar, sugar, salt, cayenne pepper, parsley and fresh basil.Also add little bit of water

-Blend the mixture and keep it on flame for 2-3 minutes and add habanero sauce

- Take a baking pan and add the ranchero sauce in the bottom

- Take the tortilla disc and the bean mixture, to which add onion leaves

- Fill the disc with bean mixture and roll them. Keep them in the baking pan over the ranchero sauce.

- Top it again with ranchero sauce. Add cheese slice ever the baking pan

- Keep it in oven for 10 minutes on 180 degrees