RED KIDNEY BEANS ENCHILADAS WITH TOMATO SALSA

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Enchiladas is Mexican street food, and is simply corn tortillas dipped in chili sauce and eaten without fillings.  There are now many varieties, which are distinguished primarily by their sauces, fillings and in one instance, by their form.


The best comfort food anyone could make me. It's feel good food with Cheese or without cheese.  Anything with cheese, me & kids just keep drooling on it and I think I have nailed it to perfection………. the way I wanted….
My touch: In my version of enchilada, I have used whole wheat Chappathy and have used my gram masala to spice up the enchiladas and to give you Mexi-Indi touch.   


Ingredients for Red Kidney beans:

  • 1 can Red kidney beans
  • 1 cup Marrow, chopped
  • 1 cup Onion, chopped
  • ¾ cup Tomatoes, chopped
  • 3 clove Garlic, minced
  • 1/4 cup Cilantro
  • 2 tbsp mixed spices (garam masala)
  • ½ tsp Turmeric powder
  • 1 tbsp Chilly powder
  • ¼ cup White sauce thick
  • 1 tsp Oil
  • Salt as per taste

Ingredients for the enchilada:

  • 2 whole Wheat/corn flour tortillas
  • 1/2 cup Mozzarella cheese shredded
  • 1/2 cup Cheddar cheese shredded
  •  ¼ cup White sauce thick
  • 2 tbsp chopped scallions or cilantro for topping
Procedure:
Red Kidney beans:
In a saucepan, add oil and saute garlic and onions until translucent. Add tomatoes.  Once the tomatoes are cooked add in marrow and beans, add salt and allow it to cook for 2 minutes.   Add in the turmeric, chilly and masala powder and coat the vegetables well.  At the same time gently press down the beans.  Allow it to cook for another 5 minutes and add in the white sauce.  Give a quick mix and set it aside to cool down.

Mexican Tomato Salsa:

https://inishkitchen.blogspot.ae/2018/02/mexican-tomato-salsa.html

Enchilada:

Take a Tortilla and spoon in the Beans mix.  Roll out as sandwich, folding both the edges, to form it as a parcel.  

White Sauce: Whisk together the heavy cream, salt, pepper and 1 tbsp flour, bring it to boil with continuously stirring.  Reduce the cream to ¾ quantity.

Assembling:

Take an oven proof dish.  Place in the Tortilla parcel, top it with salsa, white sauce, mozzarella and cheddar cheese.  Bake it microwave on grill mode for 5 minutes, or until you see the golden crust on top.

Serving: layer some salsa sauce, on top place the enchilada and top it with some more salsa and white sauce.  Sprinkle some coriander leaves for the vibrant red, white and green colour.

Make ahead:  The enchilada and salsa can be made ahead and kept. The plain enchilada without cheese itself can be used as quick fix for tiffin as sandwich. 


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