Ingredients You Will Need:
Onion, Tomato, Green bell pepper , garlic finely chopped, carrot, red bell pepper ,
fresh coriander
For Non-Vegetarian: Diced Chicken or any meat of your choice.
For Topping: Mozzarella or Cheddar cheese.
Instructions:
1. Prepare the Black Beans:
Soak the dry black beans/red beans in water for at least 4 to 12 hours or overnight. Pressure cook until 4-5 whistles & Set them aside.
2. Prepare the Enchilada Sauce:
Heat together the entire pack of enchilada sauce with 1/4 cup water for 2 minutes
and keep aside.
3. To Make the Veg Salsa:
In a bowl mix together sliced onions, tomato, green bell pepper , salsa sauce and a pinch of salt.
4. For the Filling:
For Vegetarian: In a skillet, toss garlic,cooked beans , red bell pepper, carrot with a drizzle of cooking oil and a sprinkle of Enchilada seasoning mix, adjusting the amount to your taste.
Thoroughly mix the vegetables, and if time allows, let them marinate for added
flavour. Cook the seasoned veggies by sautéing until they are tender and infused with the delicious enchilada flavour. Add salt as per taste. At last add fresh coriander leaves.
For Non-Vegetarian: In a separate skillet, begin by coating bite-sized chicken pieces with a touch of cooking oil. Sprinkle enchilada seasoning mix over the chicken, starting with a modest amount and adjusting to your taste. Use your hands or a spoon to thoroughly coat the chicken in the seasoning. If time permits, let the chicken marinate for 15-30 minutes to enhance the flavour. Cook the seasoned chicken by sautéing until it develops a delicious char or caramelization. Add salt as per taste. At last add fresh coriander leaves.
5. Assemble the Enchiladas:
*Warm the tortilla wraps for a few seconds in the microwave or oven to
make them soft.
*You can warm them on a pan.
*Spread the cheese sauce over entire tortilla.
*Spread the cooked black beans, sautéed vegetables (for vegetarian) or cooked protein (for non-vegetarian) on each tortilla.
*Add the veg salsa .
*Drizzle some of the Enchilada Sauce and begin rolling the enchilada.
*Spread some enchilada sauce in baking pan , add leftover salsa and
bean filling.
*Place the enchiladas over this seam side down and pour the enchilada sauce on top of each enchilada,put dollops of cheese sauce & also add a generous amount of Mozzarella or Cheddar cheese.
*Put some jalapeno
*Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes until
the enchiladas are heated through and the cheese on the top is melted an bubbly.
*To Bake on a skillet: In a large, oven-safe skillet, Repeat the process as written above Cover the skillet and cook on low heat for about 10-15 minutes, or until the cheese is melted, and the enchiladas are heated through.
Garnish with some more fresh coriander.
