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The ingredients needed to make Kidney beans enchiladas with tomato salsa:
- Get Ingredients for Red Kidney beans:
- Use 1 can Red kidney beans
- Provide 1 cup Marrow, chopped
- Provide 1 cup Onion, chopped
- Prepare 3/4 cup Tomatoes, chopped
- Prepare 3 clove Garlic, minced
- Provide 1/4 cup Cilantro
- Provide 2 tbsp mixed spices (garam masala)
- Provide 1/2 tsp Turmeric powder
- Use 1 tbsp Chilli powder
- Prepare 1/4 cup White sauce thick
- Provide 1 tsp Oil
- Get Salt as per taste
- You need Ingredients for the enchilada:
- Take 2 whole Wheat/corn flour tortillas
- Get 1/2 cup Mozzarella cheese shredded
- Prepare 1/2 cup Cheddar cheese shredded
- Use 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
- Provide 1 cup Onions, diced
- Take 1/2 Tomato ketchup
- Use 1/2 Chilli sauce
- Provide 1 pickled jalapeno, diced (optional)
- Use 1 tbsp coriander leaves, chopped
- Prepare 1 tsp chilli powder
- Use 1 pinch turmeric powder
- Take 1 tsp oil
- Prepare 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.
For more color, try making this renal-friendly salsa with red cabbage instead of green. Cherry Tomato Salsa (recipe follows) or bottled red or green salsa. If freezing enchiladas, prepare salsa just before serving.) Divide among resealable plastic bags. If frozen, thaw enchiladas and Mango Salsa in the refrigerator overnight before reheating. In a medium skillet or saucepan, heat the oil gently.
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