Name: Mexican Vegetarian Bean and Cheese Enchiladas recipe by Amita Shah at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 6 tortilla; 2 cups tomato salsa; 1 1/2 cups shredded cheese (mozzarella and cheddar); 2 teaspoons olive oil; 4 sprig spring onion finely chopped; 3 sprig parsley leaves chopped; 8 oregano leaves; 4-5 sprigs of cilantro, chopped; For filling : 400 grams red kidney beans, rinsed and cooked drained; 1 cup cottage cheese cut into small cube; 1 cup green and red bell pepper; 1/2 teaspoon of black pepper; Salt to taste; 2 tablespoon oil; 1 tablespoon of ginger garlic paste; 3-4 green chilies; 1 onion; Chopped 1 tablespoon of coriander seeds (lightly crushed); 1 teaspoon of red chili powder

ABOUT Mexican Vegetarian Bean and Cheese Enchiladas RECIPE

Enchiladas is a tortilla served with chilli sauce/ sour cream and a filling of cheese veggies and black beans/ red kidney beans. Inspired by net.

Ingredients Serving: 6

6 tortilla
2 cups tomato salsa
1 1/2 cups shredded cheese (mozzarella and cheddar)
2 teaspoons olive oil
4 sprig spring onion finely chopped
3 sprig parsley leaves chopped
8 oregano leaves
4-5 sprigs of cilantro, chopped
For filling : 400 grams red kidney beans, rinsed and cooked drained
1 cup cottage cheese cut into small cube
1 cup green and red bell pepper
1/2 teaspoon of black pepper
Salt to taste
2 tablespoon oil
1 tablespoon of ginger garlic paste
3-4 green chilies
1 onion
Chopped 1 tablespoon of coriander seeds (lightly crushed)
1 teaspoon of red chili powder

Instructions

Prepare filling : Heat oil in a pan on medium heat. Add onion green chilli and ginger garlic paste and saute till golden brown. Now add, coriander seed, red chili powder, black pepper, salt and pressure cooked beans with little water.
Stir and mash it for 3-4 minutes until all the water evaporates .
Now add bell pepper and cottage cheese and allow to cool .
Now we will preheat oven to 180 C
Grease glass baking dish with cooking oil. Spread 1 cup tomato salsa over bottom of baking dish, set aside.
Stir together 1/4 cup more salsa, beans, parsley, oregano and 1/2 cup cheese in medium bowl.
Spoon 3 tablespoons bean mixture down center of each tortilla and roll up. Place, seam-side down, in prepared dish of sauce. Proceed the same way with the remaining tortillas.
Spoon remaining sauce over top of enchiladas, sprinkle with remaining 1 cup cheese.
Place the bean enchiladas in the preheated oven and bake in the oven for 15 minutes, until cheese is golden and melts.
Once the done, remove from the oven.
Serve the Mexican vegetarian bean and cheese enchiladas along with chilli sauce sprinkled with cilantro and spring onion leaves.

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