Enchiladas Stuffed With Beans and Tartare Dip Recipe
Total Time: 45 minutes
Cuisine: Mexican
Ingredients:
- tomato
- del monte tartare dip
- cumin powder (jeera)
- spring onion greens
- coriander (dhania) leaves
- red chilli powder
- virgin olive oil
- wheat flour tortilla ( diameter)
- onion
- garlic
- rajma (large kidney beans)
- lemon
- cheese (cheddar mexican cheese)
- flour (maida)
- dried oregano
Instructions:
- To begin making the Bean and Tartare Dip Enchiladas first make the sauce
- Heat oil in a saucepan
- Add half of the chopped onion, garlic and saut? for a few seconds
- Add the flour and saut? for a few seconds more
- Add the crushed tomatoes and whisk so that lumps do not form
- Add little water if required to make a thick sauce
- Add the cumin powder, chilli powder, oregano and salt
- Cook for 3 to 4 minutes
- Take off the heat and keep side till required
- In a small bowl mix the leftover onion, chopped tomatoes, coriander, beans and Del Monte Tartare dip
- Pre-heat the oven to 200 degree Celsius
- Lightly grease a 1L square or rectangle baking dish and spread a large ladleful of the sauce over the base
- Warm the tortillas
- Place about 2 tablespoon of the filling along the centre of each tortilla
- Roll tightly
- Place the tortillas snugly in the baking dish
- Spread sauce over the rolled tortillas such that it covers the top
- Sprinkle the cheese on top of the sauce
- Bake for about 15 minutes, till the cheese melts and the sauce bubbles
- Take out of the oven and serve Bean and Tartare Dip Enchiladas immediately
- Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner