Sunday, November 25, 2012

Red Bean Vegetarian Enchiladas

I love eating out but trying new or different item on a menu card is not my forte.

Mexican food came under that category. No matter how many recipes I read and drooled on, I was always skeptical about trying them. For me the best of Mexican used to start and end with Nachos and salsa in a movie theater.

However on a very very lazy Saturday afternoon two years back, I took a Mexican food class with Rajul in Pune which changed it all for me.

After eating a small portion of Enchiladas at the end of the demo class, I was a fan!

I have tried many Mexican recipes since then but this one hits the right spot all the time.

Oh and did I mention that it has now become a very good dish to use left over red beans curry (Rajma) at home.

The recipe was Adapted from: Rajul

Recipe follows:

For the Tortilla:

1 Cup All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Tsp Salt
1 Tsp Olive Oil
Water - as required

For the Red Bean Sauce: 

2 Cups Baked Red Beans { I used dried red bean curry from the leftovers / Rajma}
2 Onions - chopped
5 Tomatoes - blended to puree
1 Capsicum - chopped
3 Red Chillies - chopped
1 Tsp Roasted Cumin Powder
Red Chilli powder to taste
Salt to taste
1 Tbsp Oil

Heavy Cream


For tortillas:
Mix all the dry ingredients in a bowl and add water little by little while mixing with hand.
Knead until it becomes like a smooth dough and non sticky. Rub Oil to keep it moist and let it rest for 10 minutes.

Divide the dough into eight portions and with a rolling pin roll them into 8 inch thin circles.

On a warm flat pan / tawa cook until light brown.

For Sauce:
Saute onion in hot oil until golden brown. Add tomatoes and chillies with half a cup of water and keep it covered on simmer until the sauce thickens. Keep stirring in between.

Season it with roasted cumin powder and salt to taste.

Add baked beans and keep on simmer for another 4-5 minutes.


Preheat oven to 300 Degree F (150 degree C).

Spoon some sauce over the tortilla with olives and roll up.

Spread 1/3 cup of sauce at the base of the baking dish arrange rolled tortillas next to each other.

Top the dish with the remaining sauce mixed in heavy cream. Sprinkle cheese with olives and bake until the cheese turns golden brown.



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