Wheat Enchiladas

Name: Wheat Enchiladas
Total time: 3000 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1 Tbsp Oil; 1 Tbsp flour Refined; 100 ml broth veg; 1/2 cup Tomato puree; 1/4 cup jalapeno; 5 clove Garlic; 1 tsp Dry spices; 2 cups Hung curd; 2 Jalapeno; 2 white onion; 2 cups Black beans

Darsh @cook_7808594

India

A vegan variant of traditional Mexican main course dish.

Darsh @cook_7808594

India

A vegan variant of traditional Mexican main course dish.

Saved

Ingredients

50 mins

4-serving

1 TbspOil
1 Tbspflour Refined
100 mlbroth veg
1/2 cupTomato puree
1/4 cupjalapeno
5 cloveGarlic
1 tspDry spices
2 cupsHung curd
2Jalapeno
2white onion
2 cupsBlack beans

Saved

Steps

50 mins

1

Enchilada Sauce: In 1Tbsp hot oil add 1Tbsp Maida(all purpose flour) and whisk well, after slight colour change add 100 ml vegetable broth and keep whisking. Add 1/2 cup tomato puree, Finely chopped Jalapeno, garlic and dry spices(cumin powder, coriander powder, cinnamon powder). Let the mix boil till it thickens.
2

Filling: Mash Black beans and Mix all of them well.
3

Take a Tortilla and slightly bake on one side over a skillet. On the baked side apply the sauce and top it over with the filling mix. Roll the tortilla and place them in a baking dish or a deep anodized aluminium sauté pan. Garnish with some seasonings, enchilada sauce, grated cheese,black olives.Let it bake for 30 min inpre-heated(175C) oven or for 30 min on low heat in a covered sauté pan and then serve:)