Vegetarian Red Bean Enchiladas#Foodieextravaganza

An enchilada is a popular Mexican dish- tortillas stuffed with baked beans ,vegetables and baked in enchilada(tomato based) sauce. It is one of the most popular street food.  Enchilada is pronounced as "ehn-chee-lah-thahs", term means " dipped in chilly".

May 5th is National Enchilada Day. Our host for the month is Camilla of Culinary Adventures told us to celebrate it with your favorite version.

Ingredients
6 Homemade Tortillas
Mozzarella cheese
as required
For the filling
1 Tablespoon  Olive oil
1 White Onion - finely chopped
3 Garlic loves - finely chopped 
2 Large Tomatoes
1 Cup Boiled Rajma / Red Beans
1/2 Teaspoon Red chilly powder
1/2 Teaspoon  Mixed herbs
1 Tablespoon Tomato sauce
Salt to taste
1/4 Cup Cheese
For the Enchilada sauce
1 Tablespoon Butter
3 Garlic Cloves - finely chopped
3 Tomatoes -  pureed
1 Tablespoon Tomato sauce
1 Teaspoon Red chilli flakes
1 Teaspoon Oregano 
3/4 Cup Grated Mozzarella Cheese

Method
To make the Enchilada sauce

In a mixer jar add the tomatoes, garlic and puree to a fine paste .
In pan heat butter add the chilly flakes, tomato sauce and saute for a minute, then add the tomato puree and cook till it thickens to a sauce like consistency . Remove in a bowl  then mix in the cheese and keep aside.
For the filling

Crush the rajma / red beans lightly and keep aside.
Heat oil in a pan, add onions,  garlic, sauté till onions are softened. Add the chopperized tomatoes, tomato sauce, red beans, red chilly powder, mixed dried herbs, mix and cook till almost dry. 

Cool then add the cheese and mix well

Preheat the oven to 200°C.

Place a tortilla, spread some of the filling in the center and top with cheese.

Roll the tortilla.Place it in a baking dish.
Similarly make more rolls and place in the dish.

Drizzle the  enchilada sauce over.

Grate mozzarella cheese on top and sprinkle some chilly flakes and mixed herbs.

Place the dish in the preheated oven and bake till the cheese melts.

Serve hot.

Labels : Enchilada, Mexican, Vegetarian, Rajma Beans, Mozzarella Cheese, Tortilla, Enchilada Sauce, Baked
You might also like to check these Mexican recipes:

Air Fryer Nachos

Cheesy Pasta Noodles in Salsa Sauce
Chicken Fajita

Vegetarian Mexican Quesadillas

Vegetarian Chalupa – A Crispy Mexican Bread
Salsa Sauce - How to make Salsa Sauce
Spicy Salsa Red Bean Soup
Sweet Corn Atole - Mexican

An InLinkz Link-up

Cajun Tortilla Chips - For Soup or As Appetizer

Serve this as a appetizer or with a Dip  or  with a bowl of  Soup.  This is a great accompaniment for parties or as a healthy snack too.

I served these for a small party with A Chunky Peanut Butter Dip and  Cajun Seasoned Broccoli & Cheese Soup.  These were delicious with both.

Yield: 32 chips

Ingredients
Homemade Cajun Seasoning - as required
4 Flour Tortillas - cut into 8 wedges - I made this fresh
Oil or Cooking spray
For the Tortillas

2 Cups Heaped All Purpose Flour

1/4 Teaspoon Coarse Sea Salt

1/2 Teaspoon Level Baking powder
Water as kneaded to make a soft dough
Method 

To make  Tortillas

Mix the ingredients well , add water as required and continue kneading to make a soft dough.  Cover this dough and keep it aside  for 15 minutes.

Flour your work surface and divide the dough into four parts.  Roll each ball of dough into dinner plate  size   circles or rotis.  

Bake them on a heat griddle / tawa 

Till light brown spots appear. Likewise bake the other three and keep aside

Preheat oven to 180° C.

Take a tortilla and brush it  with oil or cooking spray.  

Sprinkle  a  teaspoon of Homemade Cajun Seasoning over  it. 

Cut the tortilla into wedges with a  pizza cutter.  

Place them on a baking tray lined with aluminum foil. 

 Bake chips at 180° for 10 minutes then switch on the top element and bake again for just 3  to 4 minutes.  

Switch off the oven and let it remain in the heat  until crisp.

Store Cajun Tortilla Chips in an airtight container.  

Ready to be served

I served them as accompaniment  as an appetizer with  Peanut Butter Dip or  with Cajun Seasoned Broccoli & Cheese Soup, for a small party. 

 These are great party pleasers.  Do try them. 

Labels : Tortilla, Homemade, Cajun Seasoning, Cajun Tortilla Chips, International Cuisine, Party pleasers, Appetizer, Breads, Starters, Healthy snacks, Vegan, Mexican

Moroccan Tortilla / Tortilla Omelette

This recipe for Tortilla also called Moroccan Omelet, a Ramadan special dish. This recipe is delicious and so easy to make! 

Can be served as an appetizer,  for a filling and hearty breakfast  or for Suhūr also known as Sehri ,  it's an Islamic term referring to the meal consumed early in the morning by Muslims before fasting / before dawn during or outside the Islamic month of Ramadan.

Serves 2
Ingredients
2 Medium Potatoes- boiled and sliced
2 Tablespoons Coriander Leaves - finely chopped
2 Large Eggs
1 Medium Onion - chopped
2 Teaspoons Oil
1/2 Teaspoon Salt or to taste
1/4 Teaspoon Black pepper
1/2 Teaspoon Paprika powder
1/4 Teaspoon Cumin Powder

Method 

Heat a teaspoon oil in a frying pan and add onions and saute till soft and just start to turn pink. Now add potatoes, all the spices and saute for a minute or two only. 

Add coriander leaves and transfer this into a bowl, keep it aside to cool.

In a separate bowl, beat the eggs till light and fluffy.

Add it to the potatoes mixture to it and mix it well.

Heat the same frying pan with the remaining oil and pour this mixture into the pan and level it by spreading it with a spatula. 

Cover with a lid.

Cook till the top is dry. 

To flip the tortilla take a plate and place it on top of the pan and flip it .. see pic so that it does not break and remains in one piece.

Now gently tilt the plate and transfer the top side on to the pan and again cover and cook for 2 minutes or until it is nice and brown.. 

After both side is done.

Transfer it to the serving plate.

Slice it.

Serve it hot, warm, cool, or at room temperature. !  Enjoy this yum and delicious Moroccan Tortilla.

Labels : Egg, Potato, Omelette, Tortilla, Moroccan, Mena Cooking Club, Gluten Free
An InLinkz Link-up

Chicken Fajita Wrap

Fajitas are basically Mexican-style wraps. A fajita is a term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla.

This is the third recipe for first week BM, theme Tortilla based dishes.

Ingredients
6 Tortillas - recipe here
250 Grams Namkeen Chicken - shredded
1 Large Onion - sliced
1 Large Capsicum - sliced
1 Large Tomato - seeded and sliced
1 Cup Cheddar cheese - grated
1/2 Cup Salsa sauce
1/2 Cup Sour Cream

Method
Heat oil in a frying pan add chicken with onion and capsicum and tomato cook for 3 minutes till the vegetables are glossy. 

To serve Fajitas
Warm the tortillas up in a warm dry pan . Spread sour cream on the center of tortillas , top it with chicken vegetable mixture, spread salsa sauce and grated cheese. Roll into a tight roll. Wrap it in butter paper or wax paper and serve. These are so yum and filling. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.
Labels :  Chicken, Fajita, Sandwiches, Blogging Marathon, Mexican, Wrap, Tortilla, Homemade, International Cuisine

Vegetarian Mexican Quesadillas

Queso” is cheese in Spanish. A quesadilla is a heated tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla. 

Traditionally in Mexico quesadillas are made with corn tortillas, not wheat flour tortillas, and a melty white cheese. However in northern Mexico, quesadillas are made with all purpose flour tortillas.

In this week for the BM, will be posting three Tortilla based dishes.

Ingredients
For the Dough / Tortillas
2 Cups All-purpose flour
1 Teaspoon Baking powder
1/2 Cup Warm Water
1/2 Teaspoon Salt
2 Teaspoons Olive oil

For the Filling
2 Carrots - finely diced
2 Tomatoes - deseeded and finely diced
1 Cup Boiled Kidney beans / Rajma
1 Onion - finely chopped
1 Tablespoon Diced Capsicum
1/2 Teaspoon Salt
1 Teaspoon Cayenne pepper
1 Teaspoon Olive oil

Grated cheese as required

Method

First we need to make the dough. Mix together salt and flour, baking powder,  in a bowl. Stir as you gradually add in water and oil.

Once the dough forms a ball, remove from bowl and knead for 10 minutes. Place kneaded dough in a bowl, cover with a damp towel and let rest for one hour.

Then divide the dough into 6 equal parts.  Lightly flour a flat surface to roll out your dough. Take a ball of dough and roll. The dough should form a tortilla shape: very thin and size should be that of a dinner plate. 

Heat a tava place tortilla and let is cook for a minute . 

Flip the tortilla over a few times, 10 seconds between flips.

Till light brown spots begin to appear. 

Remove and keep aside.  

Repeat the same method and make the remaining tortillas.

To prepare the filling
In a pan heat oil, add the onions, carrots, capsicum and kidney beans and saute for 2 - 3 minutes. Then add salt, cayenne pepper and saute again for a minute. Remove from heat and let it cool.

To assemble the quesadilla
Lightly toast the flour tortilla in lightly oiled pan. When pockets of air begin to form, take a handful of grated cheese, sprinkle over half side of the tortilla, making sure that the cheese does not land on the pan itself.  Add the filling and fold it. Sprinkle few drops of olive oil on the sides. After a minute or two , flip it over the other side, as if you were making an omelette and let it cook the other side till brown spots appear. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.

Serve with the salsa, sour cream.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.

Labels : Sandwiches, Quesadilla, Mexican, Vegetarian, Blogging Marathon, Tortilla, Flatbread, Breads