Veggie Enchiladas

Ingredients 

• 6 corn tortillas
• Baked beans as required

FILLING

• 1 tablespoon olive oil
• 1 onion, sliced
• 4 garlic cloves, chopped
• 1 medium green capsicum, chopped
• 3/4 cup baked beans
• 1/2 teaspoon red chilli flakes
• 1/2 teaspoon mixed herbs
• 1 cup paneer (cottage cheese), crumbled

FOR SAUCE

• 1 tablespoon olive oil
• 6 garlic cloves, chopped
• 3 tomatoes, pureed
• 1 teaspoon sugar
• 1 teaspoon red chilli flakes
• 1 teaspoon oregano 
• 3/4 cup grated mozzarella cheese 

Method

1. Heat oil in a pan. Add onions and sauté.
2. Add garlic and green capsicum and cook till the onions are softened.
3. Add baked beans, red chilli flakes and mixed dried herbs and mix and cook till almost dry.
4. Preheat the oven to 200°C.
5. To make the sauce, sauté garlic in one tablespoon olive oil.
6. Add pureed tomatoes, sugar, red chilli flakes, oregano and half the mozzarella cheese and cook till the mixture reaches a sauce consistency.
7. Place a tortilla on the work top, spread some of the filling in the centre and top with paneer.
8. Roll the tortilla.Place it in a baking dish.
9. Similarly make more rolls and place in the dish.
10. Drizzle the tomato sauce over.
11. Grate mozzarella cheese on top.
12. Place the dish in the preheated oven and bake till the cheese melts.
13. Serve hot.

Nutrition Info