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We hope you got benefit from reading it, now let’s go back to kidney beans enchiladas with tomato salsa recipe. To cook kidney beans enchiladas with tomato salsa you only need 30 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Kidney beans enchiladas with tomato salsa:
- Take Ingredients for Red Kidney beans:
- Get 1 can Red kidney beans
- Take 1 cup Marrow, chopped
- Use 1 cup Onion, chopped
- You need 3/4 cup Tomatoes, chopped
- Prepare 3 clove Garlic, minced
- You need 1/4 cup Cilantro
- Use 2 tbsp mixed spices (garam masala)
- Get 1/2 tsp Turmeric powder
- Prepare 1 tbsp Chilli powder
- Take 1/4 cup White sauce thick
- Prepare 1 tsp Oil
- Provide Salt as per taste
- Prepare Ingredients for the enchilada:
- Prepare 2 whole Wheat/corn flour tortillas
- Take 1/2 cup Mozzarella cheese shredded
- Take 1/2 cup Cheddar cheese shredded
- Prepare 1/4 cup White sauce thick
- Get 2 tbsp chopped scallions or cilantro for topping
- Prepare Ingredients for Tomato salsa:
- Prepare 1 cup tomatoes, diced
- Prepare 1 cup Onions, diced
- You need 1/2 Tomato ketchup
- Provide 1/2 Chilli sauce
- You need 1 pickled jalapeno, diced (optional)
- You need 1 tbsp coriander leaves, chopped
- Use 1 tsp chilli powder
- Use 1 pinch turmeric powder
- Prepare 1 tsp oil
- Provide Salt as per taste
Steps to make Kidney beans enchiladas with tomato salsa:
- Red Kidney beans: - In a saucepan, add oil and saute garlic and onions until translucent. Add tomatoes. Once the tomatoes are cooked add in marrow and beans, add salt and allow it to cook for 2 minutes.
- Add in the turmeric, chilli and masala powder and coat the vegetables well. At the same time gently press down the beans. Allow it to cook for another 5 minutes and add in the white sauce. Give a quick mix and set it aside to cool down.
- Enchilada filling: - Take a Tortilla and spoon in the Beans mix. Roll out as sandwich, folding both the edges, to form it as a parcel.
- Making of White Sauce: Whisk together the heavy cream, salt, pepper and 1 tbsp flour, bring it to boil with continuously stirring. Reduce the cream to ¾ quantity.
- Making of Tomato Salsa: In a saucepan, add 1 tsp oil, saute the onions for a minute, add the tomatoes with salt, turmeric powder, chilli powder, jalapeno and cover with lid.
- Allow it to cook for 1 minutes and then randomly press the tomatoes with the back of the spatula. Add in the sauces and check for salt. Add 1 tbsp water and give a good stir, cover the lid and coop for another 1 minute.
- Garnish with coriander leaves. T..a..the..a.. your bright colourful, spicy and tangy sauce is ready.
- Assembling: - Take an oven proof dish. Place in the Tortilla parcel, top it with salsa, white sauce, mozzarella and cheddar cheese. Bake it microwave on grill mode for 5 minutes, or until you see the golden crust on top.
- Serving: layer some salsa sauce, on top place the enchilada and top it with some more salsa and white sauce. Sprinkle some coriander leaves for the vibrant red, white and green colour.
I love when it soaks into tortillas while baking and makes everything all tangy, spicy, and good. Mmmmm. 🤤 But when the selection of enchilada sauce at my local grocery store was less than impressive, I decided it was high time to make some. Adding canned beans to a spicy salsa is an easy way to boost fiber and improve nutritional value. This salsa is also a good accompaniment for burgers or Scrambled Egg Burritos. Enchiladas consist of a tortilla that is usually dipped in a chile-based sauce, then stuffed with various fillings such as cheese, meat, or fish.
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