Mexican Spice Trail

Well, its been a week now, and things are getting back on track. A much-needed and a relaxing trip to my sister's place, made my February days shorter and sweeter! Though I didn't find time to blog, I did manage to bring home, a few exotic choice of recipes from my sister's kitchen like this cumin-flavored Enchiladas.

Living and dining in Texas, I shouldn't be blogging about the not-far exotic Mexican foods. With the flavors of Indian spices blended in spicy and bland tortillas, I couldn't stop, but rather let the Enchiladas to brighten up my blog-space.

 

Though making re-fried bean paste and enchilada sauce at home is not much of a work, I used store-bought Old El Paso brand re-fried beans and Enchilada Sauce for a quicker meal.

 

 

BEAN ENCHILADAS

• Enchilada Sauce - 1 10 OZ can [You can buy hot, medium or mild sauce as per taste]
• Re-fried Beans - 3/4 cup
• Sour Cream - 3 to 5 tbsp
• Cud - 3 to 5 tbsp
• Cabbage - 2 cups shredded
• Capsicum - 1/4 cup Chopped
• Cumin Seeds - 2 tsp
• Onion - 1 medium sized chopped
• Garam Masala - 1 tsp
• Coriander powder - 1 tsp
• Flour Tortillas - 4 medium sized
• Water - 2 tbsp
• Salt
• Any Cheese - 1/2 cup shredded or more (Optional)

Bean Paste

In a Sauce pan, heat oil, splutter 1 tsp of the cumin seeds, add onions and fry till brown. Add the bean paste along with water, coriander powder, 1 tsp salt and stir over medium heat for 2-3 minutes. Switch off, sprinkle with garam masala and set aside.

Cabbage Stuffing

In another pan, add oil, splutter the 1 tsp of cumin seeds, add the cabbage and capsicum and fry over medium heat for 3-4 minutes. Do not cook the cabbage completely. It should be little crispier. Set aside.

 

Sauce

Add 1/4 tsp of salt to the Enchilada Sauce and microwave for 1 minute and set aside. If using mild or medium spicy sauce you can add chili powder if preferred.

 

Pan fry the whole tortilla over a medium heat, till they are lightly crispier.

Place the tortilla on a serving plate. Pour about 2tbsp of the Enchilada sauce over the each tortilla and spread.

Spoon in the re-fried bean paste diagonally. Spoon in the cabbage over the bean-paste, covering the bean-paste completely. Don't be bothered, if it gets spilled over the tortillas.

Spoon in the sour cream and sprinkle with cheese. Fold from both the edges and flip them over.

Pour about 2 to 3 tbsp of enchilada sauce over the tortilla to cover it entirely.

Microwaving

Top the tortilla with cheese and sour cream and microwave for just 1 minute. Remove from the oven and top it with 2tbsp of curd. Lightly mix up the sour cream, the enchilada sauce and the curd just before serving.

 

Baking

Place the stuffed tortillas in the baking dish with seam side up, add cheese and the 3/4 cup of enchilada sauce over the tortilla and bake in a pre-heated oven at 375F for about 20 minutes or until the cheese melts. Remove from the oven, top it with sour cream and curd, mix them lightly and serve immediately.

Sending this recipe to EFM-Parathas and Gravies, Joyful Eating whilst Traveling and Jihva for IngredientsJhiva-Breakfast events.

Also sending this recipe to Global Kadai - Burritos and Wraps event started by Cilantro and hosted by Dil Se.