Jain Enchiladas

Ingredients

• 4-6 corn tortillas
• ½ cup red kidney beans (rajma) paste
• 1 tablespoon oil
• 1 teaspoon chopped green chillies 
• 1 medium tomato, finely chopped
• 1 teaspoon red chilli flakes
• 1 teaspoon dried oregano
• Salt to taste
• 1 tablespoon red chilli sauce
• 2 tablespoons chopped fresh coriander leaves 
• Grated cottage cheese (paneer) as required
• Sour cream as required
• Mexican sauce  as required
• Grated processed cheese for topping 
• Grated mozzarella cheese for topping 
• Black olives for garnishing

Method

1. Preheat oven to 200ºC.
2. Heat oil in a non-stick pan. Add green chillies and tomato and mix well. Add chilli flakes, dried oregano and salt and mix well. Add rajma paste and red chilli sauce, mix and cook for a minute. Add coriander leaves, mix and cook till thick.
3. Place each tortilla on a worktop. Spread some red kidney bean mixture on one side of tortilla, top with some cottage cheese and sour cream, roll and seal the edges.
4. Layer a glass baking dish with some Mexican sauce and place two enchilada rolls over. Spread some Mexican sauce over and sprinkle a little processed cheese and mozzarella cheese. Top with some black olive slices.
5. Place the glass baking dish in the preheated oven and bake for 10 minutes.
6. Serve hot.

Nutrition Info