Enchilada - Method 2

There’s already one recipe for Enchilada, which can be found here. What’s different in this recipe is enchilada sauce is made from scratch and I have also used refried beans, which gives authentic flavor to any Mexican dish. Sauce and refried beans are very easy to make. 

Enchilada Sauce recipe can be found here - Enchilada Sauce

Refried beans here - Refried Beans

Do try!

Ingredients

Tortillas - 10 - organic whole wheat frozen tortillas(from costco, with just 5 ingredients, no preservative)

Oil

Jeera

Mix veg (enough for 10 enchiladas) 

Corn - small frozen bag

Capsicum -  1 green - cubed

Onion - 1/2 of 1 big 

Cilantro - chopped 

Cheese - as required - Mexican blend preferable. 

Spices

Oregano - 1 tsp

Pepper - 1/4 tsp

Cayenne pepper powder/ paprika(or red chili powder) - 1/2 tsp - I skipped this as my enchilada sauce was very spicy. 

Enchilada Sauce - made from 7 tomatoes - enough for 2 cups sauce 

Refried beans - made from 2 cups rajma(red kidney beans) 

Method

In a pan add oil + jeera + all vegetables + salt + crushed oregano and other spices(if adding any) - sauté till moisture is gone. Add cilantro. Mix well. Let the mixture cool down. 

Preheat oven 350 F.

Assemble:

Take a baking dish and spread some enchilada sauce in the bottom. 

Take a tortilla. Spread enchilada sauce to cover the tortilla. Spread a tbsp of refried beans, roasted veggies, and some cheese. 

Tuck it on the sides and roll it. Keep it in the baking dish. Repeat the process. Add more sauce on the top. Sprinkle some cheese. Spread some pan roasted veggies, or some jalapeños. Cover with a foil and bake for 20 min. Then bake for 5 minutes uncovered, till all the cheese is melted. Bake for more time if you want a crusty top. 

Enjoy!

Recipe Source - “https://www.carveyourcraving.com/pan-roasted-veggie-beans-enchiladas-gluten-free/”