Black Bean Enchiladas

Mexican food being closest to our Indian cuisine is the simplest to make and pleasing to our taste buds. Here is one of my personal favorites.

Ingredients

(For Enchiladas Sauce) 

3 Tbsp olive oil or any cooking oil

2 Tbsp All purpose Flour/Maida

1 Tbsp red chilli powder 

1 tsp cumin powder

1 tsp pizza seasoning or garlic seasoning

Salt to taste

Pinch of cinnamon

2 Tbsp tomato purée or Tomato paste

1 Cup vegetable broth.  (boil 2-3 variety of vegetables in a pan, strain and use the water) 
1 tsp vinegar

black pepper powder, to taste

( For the Enchiladas)

2 Tbsp Olive Oil or Any cooking Oil
1 Onion, thinly sliced
1 Capsicum, thinly sliced
1/2 boiled sweet corns 
1 tsp cumin powder Or Taco seasoning 
1/2 tsp red chilli powder
Pinch of cinnamon powder
1 Cup cooked black beans (rajma)
1 Cup shredded Mozzarella Cheese
3 Tortillas or Chapatis 
Salt and Black pepper powder to taste
Chopped fresh coriander for garnishing
 2 Cups Enchiladas Sauce


Procedure

(For the sauce) 

Add flour, red chilli powder, cumin powder, pizza or garlic seasoning, salt and optional cinnamon into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well. In a medium-sized pan over medium heat, warm the oil, and sprinkle the flour and pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, for about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the vegetable broth while whisking constantly to remove any lumps. Cook and keep whisking for about 5 - 7 minutes, until the sauce has thickened to desired consistency, the sauce will thicken some more as it cools. Remove from heat, then whisk in the vinegar and black pepper powder. Add more salt, if required.

(For Enchiladas)

Preheat oven at 250 degrees Celsius with the rack placed in the middle of the oven.Lightly grease a baking dish and keep aside. Heat oil in a large pan over medium heat. Add the onions and a pinch of salt. Cook, keep tossing, until the onions are translucent, now add the capsicum, stir, add sweet corns, cook on medium flame, stirring occasionally, a few minutes. Add the cumin and cinnamon powder or taco seasoning to the veggies. Transfer the veggies to a mixing bowl. Add the cooked beans,( you can also use your leftover rajma)  ¼ cup cheese and one Tbsp of enchilada sauce. Season with ½ teaspoon salt and black pepper powder.
Assembling : Pour ¼ cup enchilada sauce into your prepared baking dish and tilt it from side to side until the bottom of the dish is evenly coated, spread ½ cup filling mixture in the middle of a tortilla, then snuggle it, wrapping one side over the other . Place it seam side down in the baking dish. Repeat with remaining tortillas and filling. Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese evenly over the enchiladas. Bake, uncovered, for about 15-20minutes or till the cheese melts and it turns a little golden. Remove from oven. Before serving, sprinkle chopped cilantro. Serve immediately.