Thursday, March 17, 2016


Tried this Enchilada recipe(with minor modifications) sometime back. It came out really good. Capsicum-red kidney beans-corn-cheese filling, rolled in whole wheat tortillas, topped with cheese and baked to perfection... every bite bursts with flavor and makes you want for more..

It is very filling. Perfect for potlucks and a total crowd pleaser. Do try!


Tortillas - I used Costco organic uncooked whole wheat tortillas. 
Red Sauce - I used the store bought salsa - not enchilada sauce, just medium hot salsa
Cheese -  as required

for the filling:
Black beans - I used Red kidney beans, soaked overnight and pressure cooked.
Capsicum - red, green and yellow
Onion - 1 small
Corn - handful
Garlic - 3-4 chopped finely(optional)

Cumin powder - 1 tsp
Chilli powder - 1/2 tsp(very mild)
Lime juice
Cilantro(for filling and garnishing)


Soak Rajma(red kidney beans) overnight and pressure cook for 3 whistles with very less water and salt. Basically rajma should hold its shape. Adding too much water can make it mushy. 
In a deep pan, add oil. Add finely chopped onions. Add garlic. After they are done add diced capsicum. Fry for few minutes. It should be little crunchy. Add cumin and red chili powder. Add the cooked rajma and corn. Adjust the salt. Fry till the water content is gone. If it gets mushy don’t worry, you can still use it. Add lime juice and cilantro. Mix properly and keep it aside. 

Cook the tortillas according to the instructions. In a plate take one tortilla. Add a tbsp of salsa or sauce(if you are using one). Spread it evenly. 

Put the filling one one side. Put some cheese. 

Roll like a tortilla(tuck the sides first and roll like a cylinder). 
In a baking dish, put some salsa(or sauce). 

Place the rolled tortillas next to each other. 

Top with lots of cheese. Bake for 20 min at 350 until the cheese melts. I leave it for some extra time to make it little more crunchy. 

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