Veggie Enchiladas

By sejal

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Ingredients

Corn tortillas 6
Mozzarella cheese as required
FILLING
Olive oil 1 tablespoon
Onion ,sliced 1
Garlic,chopped 4 cloves
Green capsicum,chopped 1 medium
Baked beans 3/4 cup
Red chilli flakes 1/2 teaspoon
Mixed herbs 1/2 teaspoon
Paneer (cottage cheese)-
crumbled 1 cup
FOR SAUCE
Olive oil 1 tablespoon
Garlic,chopped 6 cloves
Tomatoes,pureed 3
Sugar 1 teaspoon
Red chilli flakes 1 teaspoon
Oregano 1 teaspoon
Mozzarella cheese,grated 1/4 cup

Details

Servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Heat oil in a pan. Add onions and sauté. Add garlic and green capsicum and cook till the onions are softened. Add baked beans, red chilli flakes and mixed dried herbs and mix and cook till almost dry. Preheat the oven to 200°C. To make the sauce, sauté garlic in one tablespoon olive oil. Add pureed tomatoes, sugar, red chilli flakes, oregano and half the mozzarella cheese and cook till the mixture reaches a sauce consistency. Place a tortilla on the work top, spread some of the filling in the centre and top with paneer. Roll the tortilla. Place it in a baking dish. Similarly make more rolls and place in the dish. Drizzle the tomato sauce over. Grate mozzarella cheese on top. Place the dish in the preheated oven and bake till the cheese melts. Serve hot.