Vegetable Enchilladas

About Vegetable Enchilladas

Ingredients

• Kidney beans (rajma), soaked overnight, cooked in water with salt and mashed 1 cup
• Medium tomatoes, chopped 2
• Medium onion, chopped 1
• Garlic cloves 2
• Oil 2 tbsps + to grease
• Mexican seasoning 2 tsps
• Mexican seasoning
• Cumin seeds 1 tsp
• Red chilli flakes 2 tsps
• Dried oregano 1 tsp
• Tortilla dough
• Refined flour (maida) ½ cup
• Cornmeal (makai ka atta) ½ cup
• Baking soda ¼ tsp
• Topping
• Cottage cheese (paneer), crumbled 1 cup
• Medium tomatoes, chopped 2 to 3
• Fresh celery, finely chopped 1 tbsp
• Medium green capsicum, finely chopped 1
• Spring onions, finely chopped 4
• Processed cheese, grated 1 cup

How to Make Vegetable Enchilladas (Stepwise Photos)

Method

1. To make the sauce grind together tomatoes, onion and garlic in a mixer to a fine paste.
2. Heat 2 tbsps oil in a non-stick pan, add mashed kidney beans and ½ the sauce and mix well. Add 2 tsps Mexican seasoning and mix, cook stirring till the mixture it thickens.
3. Preheat the oven to 180º C. Grease a baking dish with some oil.
4. To make the tortilla dough, take refined flour, cornmeal and baking soda in a mixing bowl and mix well. Add sufficient water and knead into a firm dough.
5. Divide the dough into equal balls. Sprinkle flour on the worktop and roll out each ball into a chapatti or tortilla.
6. Heat a non-stick tawa and roast tortillas, one by one, flipping till they are a light brown on both sides.
7. Keep the tortillas on the worktop. Put a little kidney beans mixture on each tortilla and top with some cottage cheese, tomato, capsicum, spring onion and cheese and roll the tortilla tightly to make enchiladas.
8. Spread some of the remaining sauce in the greased baking dish. Place the enchiladas on it. Pour the remaining sauce on top as well to keep the enchiladas moist while baking. Sprinkle cheese on top. Keep the dish in the preheated oven and bake for 20 minutes.
9. Serve hot on individual plates.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps