Name: Vegetarian Enchiladas recipe by Rita Arora at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For the filling:; 1 tbsp Olive Oil; 1 tbsp chopped Garlic; 3 white Spring onions, chopped; 1 large green Capsicum, chopped; 1 cup Rajma beans (Soaked overnight and boiled in salted water till soft); Salt to taste; 1 tsp Paprika; 1 tsp Cumin powder; 1/2 cup Onion greens; For the Ranchero sauce:; 1 tbsp Olive oil; 1 large red Capsicum; 5 large Tomatoes; 1 tbsp Garlic; 2 white Spring onion; 1 tbsp Refined flour; 1 tbsp Vinegar; 1 tsp Sugar; Salt to taste; 1 tsp Cayenne pepper; 1 tbsp Habanero sauce or Tabasco sauce; 1 tbsp Oregano; 1/2 cup Water

ABOUT Vegetarian Enchiladas RECIPE

Impress everyone by making mouthwatering International Cuisine Enchiladas. This Mexican Food is sure to win hearts.

Ingredients Serving: 4

For the filling:
1 tbsp Olive Oil
1 tbsp chopped Garlic
3 white Spring onions, chopped
1 large green Capsicum, chopped
1 cup Rajma beans (Soaked overnight and boiled in salted water till soft)
Salt to taste
1 tsp Paprika
1 tsp Cumin powder
1/2 cup Onion greens
For the Ranchero sauce:
1 tbsp Olive oil
1 large red Capsicum
5 large Tomatoes
1 tbsp Garlic
2 white Spring onion
1 tbsp Refined flour
1 tbsp Vinegar
1 tsp Sugar
Salt to taste
1 tsp Cayenne pepper
1 tbsp Habanero sauce or Tabasco sauce
1 tbsp Oregano
1/2 cup Water

Instructions

In a pan add olive oil, garlic, whites of spring onion, capsicum, boiled beans (boiled with salt and water) add some salt, sweet paprika and cumin powder. Stir it properly.
Mash the beans with a spoon or a potato masher.
In a pan, add olive oil, red peppers, crushed garlic, whites of spring onion, tomatoes, flour, vinegar, sugar, salt, cayenne pepper and oregano. Add a little bit of water.
Blend the mixture and keep it onthe flame for 2-3 minutes and add habanero sauce.
Take a baking pan and add the ranchero sauce in the bottom.
Take the tortilla disc and the bean mixture. Bean mixture should have mixed onion leaves.
Fill the disc with bean mixture and roll them. Keep them in the baking pan over the ranchero sauce.
Top it again with ranchero sauce. Add grated mozarella cheese over the baking pan.
Keep it in an oven for 5 to 10 minutes on 180 degrees centigrades. Let the cheese either bubble or slightly brown. Serve hot.
Bake the Enchilada just before serving.

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