Enchiladas

Prep: 20 minutes | Cook: 30 minutes | Servings: 2

Ingredients

For stuffing

1 tsp Oil

½ tsp Cumin

1 cup Beans, soaked and boiled

½ tsp Red Chilli powder

½ tsp Coriander powder

½ tsp Cumin powder

1 tsp Tomato Puree

Salt to taste

¼ cup Olives

¼ cup Corns

¼ bowl Brown Rice, cooked

1 tsp Mulagapudi powder

1 cube Cheese, grated

Other ingredients

1 Tortilla

Oil for roasting 

Method

  • For the first stuffing, in a pan, add oil, cumin seeds and beans, cook them and mash them completely.
  • Add red chilli powder, coriander powder and cumin powder, cook for another minute.
  • Add tomato puree and salt, cook everything well, keep aside for further use.
  • For the second stuffing, add olives, corns, brown rice, mulagapudi powder and grated cheese in a bowl, mash everything.
  • Then take a tortilla, stuff the first filling in it and spread it evenly, then fold into half.
  • Now stuff another quarter of the tortilla with second filling, spread evenly and fold over into a cone shape.
  • Take a pan, add oil to roast the enchiladas.
  • Now put enchiladas in the pan and roast it until golden brown on each side.
  • Once done, remove it from the pan, top it off with grated cheese and sprinkle red chilli powder.
  • Garnish with coriander sprig and serve with salsa.

 

 

 

 

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