153. veg enchiladas
Mexican fusion
Enchiladas is a mexican dish made of tortilla and stuffed with any sort of filling right from meat to vegetables. Originally made of corn tortilla, which is a flat round bread much like a chappati was rolled around a meat or fish. Over the years it has been made in lots of ways with different sauces, toppings and fillings. The first time I had enchiladas was at my cousin Sailubhai’s house years back. Chandrabhabhi had made them when she invited us for dinner. Since then I have made enchiladas using ingredients available at local market. Use any filling and sauce to make these yummy and filling delights. I have to make the tortillas at home as we do not get ready made ones easily. You can buy the ready made ones if available.
VEG ENCHILADAS
Makes 16
Tortilla :
2½ cups plain flour
½ tsp salt
½ tsp baking powder
5 tbsps butter
½ to ¾ cup warm water
extra dough for rolling
Filling :
3 cups red kidney beans
½ cup finely chopped onions
½ cup tomato puree
1 tbsp minced garlic
½ cup water
1 to 1¼ tsp salt
2 tbsps butter
1 to 1½ tsps red chilli powder
1 tsp coriander powder
1 tbsp oil
Tomato salsa/sauce :
3 cups tomato puree
½ cup finely chopped onion
1 tbsp minced garlic
1 tbsp cider vinegar
1 tsp red chilli powder
1 tsp salt
1 tsp sugar
½ cup chopped fresh coriander/ cilantro
Guacamole :
1 big avocado
1 green chilli, finely chopped or minced
½ cup chopped fresh coriander or chives or spring onion
2 tbsps lemon juice
½ tsp salt
For topping :
2 to 3 cups grated cheese
chopped lettuce enough for 16
Preparation of tortilla :
- Sieve flour with baking powder and salt into a bowl.
- Rub in the butter.
- Form a soft dough using at first ½ cup water. Add more if required. The dough should be soft but not sticky.
- Cover the dough and let it rest for 30 minutes.
- Heat a frying pan or tawa over medium heat.
- Divide the dough into 16 parts.
- Roll each one into a 6 to 7 inch diameter circle using extra flour.
- Cook the rolled out tortilla on a hot pan on both sides.
- Keep it wrapped in a cloth or kitchen towel.
- Repeat the same procedure for the rest of the dough.
- If you are using fresh beans, wash and put them in a pressure cooker. Add just enough water to cover the beans. Add the salt. Cover the cooker and cook the beans for 3 whistles.
- Drain out the beans and save any water if is there is any. Lightly, mash up the beans.
- Heat oil in a pan over medium heat.
- Stir fry the onions till they become light pink in colour.
- Add the garlic and stir fry for a few seconds.
- Add the tomato puree, chilli and coriander powder and mix well. Cook the puree for about 5 minutes.
- Add the beans and ½ cup of the saved water or normal water if using canned beans.
- Mix and cover the pan. Let the beans cook for 5 minutes.
- Add the butter and mix well.
- Heat oil in a pan. Stir fry the onions till they are soft and light brown in colour.
- Add the garlic. Saute for 30 seconds or so.
- Add the red chilli powder and coriander.
- Immediately add the tomato puree, salt and sugar.
- Mix well and cover the pan. Let the sauce cook till it becomes a bit thick.
- Add vinegar and mix well.
- Mash the avocado with a masher or fork.
- Add the rest of the ingredients and mix it well.
- Keep in the fridge till required.
- Take a tortilla and put a bit of the filling in the middle.
- Cover the filling with the ends of the tortilla and place it in a baking tray or dish.
- Spread a bit of tomato sauce over it.
- Repeat with the other tortillas till the baking dish is full.
- Sprinkle grated cheese over the stuffed tortillas.
- Bake in a hot oven at 200°C till the cheese melts or if in a hurry, place the tray under a hot grill till the cheese melts.
- To serve, place a bit of lettuce on top of the grilled enchilada. Top up with a bit of guacamole.
- Can make a filling from ricotta cheese, spinach and beans.
- Use salsa sauce instead of the one mentioned above.
- Spread sour cream on to each tortilla before adding the filling or serve it on top instead of guacamole.
- The baking powder and butter in the tortilla makes it soft and not chewy like the ready made ones.
- Use half plain flour and half wheat flour to make the tortillas.
- To prepare fresh tomato puree check out the recipe on dal makhani.
