An enchilada is a corn tortilla rolled around a filling and covered with some chilli sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables etc. There are many varieties of Fillings and Sauce.We can get creative with our imagination to suit our Palate. Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back to the ancient Civilization.Mexican Cuisine is so versatile with so many varieties ranging from tacos burritos and fajitas to regional specialties.
Enchilada is one of the easiest and yummiest recipe. Today i am sharing with an easy and yummy recipe.
Our 66th #Foodiemonday #Bloghop Theme is #Enchilada and my contribution is Black bean Enchiladas.
Recipe for Black Bean Enchiladas:
Ingredients :
4 Multigrain Tortillas
1 Cup Boiled Black Beans
1 Cup Fren Corn Kernels
1/2 Cup Red Bell Pepper chopped
1/2 Cup Yellow Bell Pepper chopped
220 ML Tomato Puree
1.5 Tsp Dynamite Chilli Sauce(Increase or decrease as per your requirement)
Salt to taste
1 Tbsp Olive Oil
1/2 Tsp Pepper Powder
1/2 Cup Cheddar Cheese
1/2 Cup Mozzarella Cheese
1/4 Cup Spring Onion Finely Chopped
Method:
Take a bowl and mix corn, boiled black bean, chopped bell peppers (red and yellow) ,Olive oil,pepper powder ,salt and cheese (use 1/4 th portion of both the cheese) half of the chopped spring onion and keep it aside.
In another bowl add Tomato Puree, Left over water from the boiled beans, dynamite chilli sauce and salt to taste and mix well.
Take a baking dish. Pour enough Enchilada sauce and coat the bottom of the baking dish
Heat a girdle and warm the tortillas.Place a tortilla on a plate.Add the filling generously and roll the tortillas. Place the rolled tortillas in the baking dish. Repeat the process for the balance tortillas.Once all the rolled tortillas are placed in the baking dish, top it up with leftover filling if any, enchilada sauce and sprinkle balance cheese.
Preheat the oven at 180C for 10 mins. Place the Baking dish in the pre heated oven and bake for 20 mins. Once done sprinkle the chopped spring onions and serve.
Enjoy!!!!!!!!!!!!!!!!!!!
The black beans enchiladas looks yummy, lovely share
Loved the use of multi-grain tortillas Pree!
This looks very delicious 🙂
Awesome share Preethi. Looks yummy.
I have a feeling your recipe will be a family favorite at my house. I can’t wait to try it out.
I am so glad to hear that. Thank you.
Preethi love that gorgeous sauce on it …drooling here.
Its really baffling to find a variety of tortillas in the western part of the world and where you are. When I was in Canada a few months ago saw tortillas made from purple corn, spinach, roasted red pepper, plain and so many other varieties… some made from plain flour, some with wheat flour and some multigrain. I got confused and eventually picked the roasted red pepper ones.
Lovely colourful filling, very tempting.
Delicious share!!
Absolutely gorgeous!! Nice one Preethi.
Amazing recipe Preethi! 🙂
Looking at this enchiladas I am tempted to chuck out my roti sabzi plan for today and make these beauties. Sounds delicious.
Thank you Archana. You won’t regret I bet.