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Kidney beans enchiladas with tomato salsa
Kidney beans enchiladas with tomato salsa

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We hope you got benefit from reading it, now let’s go back to kidney beans enchiladas with tomato salsa recipe. To cook kidney beans enchiladas with tomato salsa you need 30 ingredients and 9 steps. Here is how you cook that.

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

For more color, try making this renal-friendly salsa with red cabbage instead of green. Cherry Tomato Salsa (recipe follows) or bottled red or green salsa. If freezing enchiladas, prepare salsa just before serving.) Divide among resealable plastic bags. If frozen, thaw enchiladas and Mango Salsa in the refrigerator overnight before reheating. In a medium skillet or saucepan, heat the oil gently.

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