Non fried enchiladas with black beans (172)
Wednesday, 7th September, 2016
1) Ingredients for the Tomatillo sauce
About tomatillo: Though they look like raw green tomatoes, they are from the cape gooseberry family, having a pleasant sour taste.
8 medium pcs - Green tomatillos (remove the cape and wash it to lessen the stickiness on it and chop into fours)
1/2 cup - Water (need for boiling)
4 tsp - Green chillies paste
4 Tbsp - Cilantro (chopped)
1/2 cup - Onions ( finely chopped)
1/2 tsp - Jalapeno
4 cloves - Garlic (pounded)
2 Tbsp - Cumin seeds (roasted)
3 Tbsp - Spring onions
2 tsp - Lemon juice
2) Ingredients for the Tortillas
(makes 12 tortillas)
1 1/4 cup - Maize flour [flour of corn or makai atta]
3/4 cup - Flour [Maida]
1/2 tsp - Oregano
3 Tbsp - Oil
To taste - Salt
Warm water
3) Ingredients for the cherry tomatoes salsa
30 pcs - Cherry tomatoes (chopped)
3 tsp - Green chillies
1 pc - Onion (finely chopped)
3/4 tsp - Jalapeno
4)Ingredients for the Black Beans
2 cans of 250 gms - Organic black beans [Epicure] (strain, discard the liquid and use the beans)
1 Tbsp - Oil
1 pc - Onion (chop finely)
4 cloves - Garlic (chop)
1 tsp - Taco seasoning
9 Tbsp - Cherry tomato salsa or regular salsa
To taste - Salt
5) Ingredients for the Hot Sauce
(makes 2 to 3 cups)
4-5 cloves - Garlic (peeled)
1 1/2 Tbsp - Extra virgin olive oil
3-4 pcs - Onions (chopped into quarters)
4-5 pcs - Tomatoes (chopped into quarters)
1/2 medium - Capsicum (chopped into small pieces)
1 tsp - Carom seeds [Ajwain]
1 tsp - Oregano
To taste - Salt
4-5 whole - Dried red kashmiri chilies (deseed all except few of them and soak all together in 3/4 cup of water for 15 to 20 minutes)
6) Ingredients for the Garnishing
Cheese
Iceberg lettuce (chop thin lengthwise)
1) Method for the Tomatillo Sauce
Boil the tomatillos for five minutes.
Cool the tomatillos, add the remaining ingredients to it and blend it to a paste.
2) Method for the totillas
Mix both the flours, oregano, oil and salt.
Knead it into a semi soft dough with the help of some water.
Heat a griddle and put the tortilla on it.
When the light brown spots appear, turn it over and spread 1/2 tsp of oil on it.
Turn it over once again and spread 2 to 3 drops of oil on it.
Thus the tortilla (roti) is cooked on both the sides.
Remove from the griddle,
3) Method for the cherry tomato salsa
Put all the ingredients in the blender and give it a pulse.
Use as required by the recipe and serve the remaining on the table.
4) Method for the black beans
Heat a pan and put the oil in it.
Now add onions, garlic and salt to it.
Saute for a minute, when an aroma is released add the beans to it and cook it further for a minute or two.
Remove from heat, add the taco seasoning and salsa.
Keep it aside
5) Method for the Hot Sauce
Heat the olive oil in a pan, then add the garlic, onions, tomatoes and capsicum.
Add the chilies with water.
Cook till the tomatoes are soft.
Blend the mixture in a liquidiser.
Add carom seeds, oregano, salt and give it to a boil.
Serve as a topping or a dip.
6) Assembling and baking
. Spread a layer of the tomatillo sauce in the baking dish (size 11 inches by 7 inches)
. Heat a tortilla, spread the cherry tomato salsa on it and stuff the beans in it.
Roll this enchilada up and place it neatly in the prepared baking dish.
Repeat this process with other tortillas (rotis) and arrange five of the enchiladas next to it.
. Top it with the tomatillo sauce.
. Now make the other six enchiladas and arrange them over it.
. Spread one cup of the hot sauce on it.
. Drizzle the tomatillo sauce and sprinkle with the cheese.
. Bake in an oven at 220 degree C for 10 minutes.
. Remove from the oven and garnish with iceberg lettuce leaves, before serving.
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