Ingredients
- For Tomato and Chilli Paste: Boiled Tomatoes 3
- Soaked Red Chillies 4
- Red Chilli Powder 1 tsp
- Hot water ¼ Cup
- For Enchiladas Sauce: Oil 1 tbsp
- All purpose flour 1 tbsp
- Chopped Garlic 1 tsp
- Tomato and Chillies Puree
- Salt 1 tsp
- Chilli Powder ½ tsp
- Chilli Flakes ½ tsp
- Cumin Powder ½ tsp
- Oregano 1 tsp
- Tomato Ketchup 1 tbsp
- Water ¼ Cup
- For Stuffing : Red Beans ½ Cup
- Onions 1 small size, chopped
- Coriander Leaves, chopped
- Spring onions ½ cup, chopped
- Enchiladas Sauce 2 tsp
- Salt 1 tsp
- Pepper ½ tsp
- Tortillas Wraps 3-4
- Mozzarella Cheese
- Basil leaves, for garnishing
Step 1
Take a bowl, Add tomatoes, chillies, chilli powder and hot water. Blend.
Step 2
Now take a pan, add Oil. Then add All purpose flour and cook for 2-3 minutes. Then add Chopped Garlic. Saute it for 2-3 minutes.
Step 3
After that add Tomato ans Red Chillies Puree and Mix Well. Add Salt, chilli powder, chilli flakes, oregano and again give it a good mix.
Step 4
Then add tomato ketchup And water. Cover and Cook for 5-7 minutes on Medium-Low flame.
Step 5
After 5-7 minutes, Turn off the flame.
Step 6
Now prepare stuffing by adding beans, onions, spring onions, coriander, Enchiladas sauce, salt and pepper in a bowl. Give it a mix.
Step 7
Now take a Wrap and add stuffing and cheese. Make 3 like that more.
Step 8
Now take a dish and Add sauce in the bottom and then put tortilla wraps over the sauce. Add some more sauce and civer it with a lot of cheese.
Step 9
Bake it for 30-35 minutes at 180°C.
Step 10
Add basil leaves for garnishing.
