INGREDIENTS:
Whole wheat tortillas
|
5-6
|
Black beans
|
1 cup dry
|
Onion
|
1 medium chopped
|
Capsicum
|
1 small chopped
|
Broccoli
|
1 small head cut into florets
|
Spinach
|
2 cups chopped
|
Ginger garlic paste
|
1 tbsp
|
Salt
|
To taste
|
Black pepper powder
|
1 tsp
|
Cumin powder
|
½ tsp
|
2 cups
|
|
Cheese
|
½ cup grated
|
Coriander leaves
|
2 tbsp chopped
|
Oil
|
1 tbsp
|
METHOD:
- Wash and soak the black beans for 6-8 hours or overnight. Pressure cook the black beans for 4-5 whistles. As pressure settles, drain and keep the cooked black beans aside.
- In a pan, add a tbsp of oil. As oil heats, add chopped onion, chopped capsicum and ginger garlic paste. Sauté until onions turn translucent.
- Add broccoli florets and chopped spinach. Add salt, black pepper powder, cumin powder and mix well.
- Cook until broccoli turns bright green and spinach wilts. Add the cooked beans and ½ cup of enchilada sauce. Mix and cook for 2-3 mins. Turn off the heat and keep aside.
- This is a totally optional step. Add 2-3 tbsp of grated cheese to the stuffing after the stuffing has cooled for few mins if you prefer more cheesy enchiladas.
- Preheat the oven to 400 deg F. Lightly grease a 10.5 x 7 inch pan with cooking oil.
- Pour ½ cup enchilada sauce into the greased pan and tilt from end to end to evenly coat.
- Spread little filling mixture in the middle of a tortilla, then tightly wrap by rolling like a burrito wrap/ kathi roll. Place the wrapped tortilla with the open edge down to the one side of pan.
- Repeat with remaining tortillas and filling. Also stack side by side in pan.
- Pour the remaining enchilada sauce evenly over the enchiladas. Spread the grated cheese evenly over the enchiladas.
- Don’t cover the pan and bake in oven for 20 mins. if the cheese isn’t golden enough on top, bake for another 2-3 mins.
- Remove from the oven and cool down for 10-12 mins.
- Garnish with coriander leaves and serve warm.
NOTE: Please adjust the spiciness as per your choice. Also increase or decrease the amount of cheese while spreading on top of enchiladas.
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