Mexican Enchilada with Indian twist

Name: Mexican Enchilada with Indian twist
Total time: 2400 s
Yield: 1 person
Cuisine: Indian
Ingredients: 1 cup Rajma or kidney beans; 1 tsp cumin seeds; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1 tsp red chilli powder; 1/2 cup tomato purée; 1 Tbsp oil; 1/2 cup black olives; 1/4 cooked brown rice; 1 Tbsp Cajun powder; 1/2 cup grated processed cheese; as per taste Black pepper powder; as per taste Salt; 1 tortilla; As required Oil to fry; as needed For garnish - lot of grated processed cheese, chopped green chillies, coriander leaves, tomato salsa

Madhumita Bishnu @Madhubish27

Kolkata

#GA4
#week21
Indians love Mexican food or I should say acquiring the taste to like as lot of food, ingredients used are similar in nature. I made Mexican Enchilada with an Indian twist and loved it

Madhumita Bishnu @Madhubish27

Kolkata

#GA4
#week21
Indians love Mexican food or I should say acquiring the taste to like as lot of food, ingredients used are similar in nature. I made Mexican Enchilada with an Indian twist and loved it

Saved

Ingredients

Preparation time-10 mins, Cooking time-30 mins

1 person

For stuffing A
1 cupRajma or kidney beans
1 tspcumin seeds
1/2 tspcoriander powder
1/2 tspcumin powder
1 tspred chilli powder
1/2 cuptomato purée
1 Tbspoil
For stuffing B
1/2 cupblack olives
1/4cooked brown rice
1 TbspCajun powder
1/2 cupgrated processed cheese
as per tasteBlack pepper powder
as per tasteSalt
For Enchilada
1tortilla
As requiredOil to fry
as needed For garnish - lot of grated processed cheese, chopped green chillies, coriander leaves, tomato salsa

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Steps

Preparation time-10 mins, Cooking time-30 mins

1

For stuffing A - boil Rajma or kidney beans with little salt on pressure cooker for 4 whistles. Set aside, strain and set aside.
2

In a wok heat oil, add cumin seeds. When splutters add boiled Rajma or kidney beans and mash with a potato masher.
3

Add red chilli powder, cumin powder, coriander powder, tomato purée and mix well. Don’t add salt as salt was used to boil Rajma. Set aside
4

For Stuffing B - in a bowl add black olives, cooked brown rice, grated processed cheese, Cajun powder, salt and mix well. Set aside
5

Stuffing B ready
6

On the kitchen top place the Tortilla. With a palette knife smear evenly stuffing A. Fold in half and press well.
7

On the first half of the Tortilla press Stuffing B and spread evenly. Fold the other half. Ensure all sides are pressed well.
8

In a pan heat 1 Tbsp oil and place the Enchilada, fry one side for 2-3 mins, turn and fry the other side.
9

To plate cut the Enchilada into two, add Tomato salsa, coriander leaves, chopped green chillies and lot of grated processed cheese. Enjoy

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on February 03, 2021 10:30

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you