
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
Process
- 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.
What are you looking for?
Veg
Breakfast
Veg
Desserts
Veg
Drink
Veg
Main Course
Veg
Salads
Veg
Snacks
Veg
Soups
Veg
Starters
Non Veg
Breakfast
Non Veg
Cake
Non Veg
Desserts
Non Veg
Kebab
Non Veg
Main course
Non Veg
Noodles and Pastas
Non Veg
Pickles
Non Veg
Salad
Non Veg
Snacks
Non Veg
Soups
Non Veg
Starters
Vegan
Starters
Vegan
Soups
Vegan
Salads
Vegan
Main Course
Vegan
Breakfast
Vegan
Beverage
Veg
Beverages
Veg
Cake
Veg
Chuski
Veg
Cookies
Veg
Dal & Kadhis
Veg
Kebab
Veg
Masala
Veg
Navratri
Veg
Pasta
Veg
Pickles
Veg
Sweets
Veg
Pizza
Non Veg