Step-by-Step Guide to Prepare Quick Kidney beans enchiladas with tomato salsa

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The ingredients needed to make Kidney beans enchiladas with tomato salsa:

1. Make ready Ingredients for Red Kidney beans:
2. Prepare 1 can Red kidney beans
3. Prepare 1 cup Marrow, chopped
4. Prepare 1 cup Onion, chopped
5. Get 3/4 cup Tomatoes, chopped
6. Make ready 3 clove Garlic, minced
7. Prepare 1/4 cup Cilantro
8. Prepare 2 tbsp mixed spices (garam masala)
9. Make ready 1/2 tsp Turmeric powder
10. Make ready 1 tbsp Chilli powder
11. Make ready 1/4 cup White sauce thick
12. Take 1 tsp Oil
13. Get Salt as per taste
14. Get Ingredients for the enchilada:
15. Take 2 whole Wheat/corn flour tortillas
16. Prepare 1/2 cup Mozzarella cheese shredded
17. Take 1/2 cup Cheddar cheese shredded
18. Make ready 1/4 cup White sauce thick
19. Prepare 2 tbsp chopped scallions or cilantro for topping
20. Prepare Ingredients for Tomato salsa:
21. Prepare 1 cup tomatoes, diced
22. Make ready 1 cup Onions, diced
23. Prepare 1/2 Tomato ketchup
24. Take 1/2 Chilli sauce
25. Take 1 pickled jalapeno, diced (optional)
26. Make ready 1 tbsp coriander leaves, chopped
27. Take 1 tsp chilli powder
28. Prepare 1 pinch turmeric powder
29. Get 1 tsp oil
30. Get Salt as per taste

Cherry Tomato Salsa (recipe follows) or bottled red or green salsa. Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in. These beany vegetarian enchiladas are a money-saving gem and they take just a few minutes to make using a few store cupboard ingredients.

Steps to make Kidney beans enchiladas with tomato salsa:

1. Red Kidney beans: - In a saucepan, add oil and saute garlic and onions until translucent. Add tomatoes. Once the tomatoes are cooked add in marrow and beans, add salt and allow it to cook for 2 minutes.
2. Add in the turmeric, chilli and masala powder and coat the vegetables well. At the same time gently press down the beans. Allow it to cook for another 5 minutes and add in the white sauce. Give a quick mix and set it aside to cool down.
3. Enchilada filling: - Take a Tortilla and spoon in the Beans mix. Roll out as sandwich, folding both the edges, to form it as a parcel.
4. Making of White Sauce: Whisk together the heavy cream, salt, pepper and 1 tbsp flour, bring it to boil with continuously stirring. Reduce the cream to ¾ quantity.
5. Making of Tomato Salsa: In a saucepan, add 1 tsp oil, saute the onions for a minute, add the tomatoes with salt, turmeric powder, chilli powder, jalapeno and cover with lid.
6. Allow it to cook for 1 minutes and then randomly press the tomatoes with the back of the spatula. Add in the sauces and check for salt. Add 1 tbsp water and give a good stir, cover the lid and coop for another 1 minute.
7. Garnish with coriander leaves. T..a..the..a.. your bright colourful, spicy and tangy sauce is ready.
8. Assembling: - Take an oven proof dish. Place in the Tortilla parcel, top it with salsa, white sauce, mozzarella and cheddar cheese. Bake it microwave on grill mode for 5 minutes, or until you see the golden crust on top.
9. Serving: layer some salsa sauce, on top place the enchilada and top it with some more salsa and white sauce. Sprinkle some coriander leaves for the vibrant red, white and green colour.

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in. These beany vegetarian enchiladas are a money-saving gem and they take just a few minutes to make using a few store cupboard ingredients. Stir in the chopped tomatoes and kidney beans. A lively salsa made from fresh or canned tomatillos tops this simple casserole. You can substitute tomatoes for tomatillos, but they don't have the same tangy bite.

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