Preparation time
- Total: Approximately 45 minutes
- Preparation: 25 minutes
- Cooking: 20 minutes
Ingredients
- 6 Whole Wheat Flour Tortilla - (about 5 to 6 inches in diameter)
- 1/2 cup Rajma (Large Kidney Beans) - cooked and drained
- 3 tablespoons Del Monte Tartare Dip
- 1 Onion - chopped
- 1 Tomato - chopped
- Coriander (Dhania) Leaves - handful
- 2 Garlic - minced
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red Chilli powder
- 1 tablespoon All Purpose Flour (Maida)
- 5 Tomatoes - blanched
- 1/2 teaspoon Lemon juice
- 2 teaspoons Extra Virgin Olive Oil
- 2 tablespoons Cheese - shredded (cheddar or Mexican cheese)
- 1 Spring Onion Greens - for garnish (optional)
Instructions
- To begin making the Bean and Tartare Dip Enchiladas first make the sauce
- Heat oil in a saucepan
- Add half of the chopped onion, garlic and sauté for a few seconds
- Add the flour and sauté for a few seconds more
- Add the crushed tomatoes and whisk so that lumps do not form
- Add little water if required to make a thick sauce
- Add the cumin powder, chilli powder, oregano and salt
- Cook for 3 to 4 minutes
- Take off the heat and keep side till required
- In a small bowl mix the leftover onion, chopped tomatoes, coriander, beans and Del Monte Tartare dip
- Pre-heat the oven to 200 degree Celsius
- Lightly grease a 1L square or rectangle baking dish and spread a large ladleful of the sauce over the base
- Warm the tortillas
- Place about 2 tablespoon of the filling along the centre of each tortilla
- Roll tightly
- Place the tortillas snugly in the baking dish
- Spread sauce over the rolled tortillas such that it covers the top
- Sprinkle the cheese on top of the sauce
- Bake for about 15 minutes, till the cheese melts and the sauce bubbles
- Take out of the oven and serve Bean and Tartare Dip Enchiladas immediately
- Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Mexican
- World Breakfast
- Eggetarian