Sunday, May 4, 2014
Feliz Cinco De Mayo amigos! Make and enjoy some of these enchiladas tomorrow. If you are meatless on Monday, you can always skip the chicken. It's very easy to put together and very very filling. Feliz word always reminds me of my amigo Julia. She is no more, but her memories are here for me to cherish. She had a beautiful soul. She was the one who introduced to me loads of Mexican dishes and festivities.
I love Mexican food since it's spicy like Indian cuisine. And also most of them are pretty easy to put together. Indian cuisine we serve roti/ tortilla separately and in Mexican tortillas used in different ways to hold, roll the vegetables and cheeses inside/ top. :o)
Cooked Chicken (optional) - 1 Cup
Chopped Onion - 1/2 Cup
Cubed bell peppers - 1/2 Cup
Sweet Corn kernels - 1 Cup
Black\ Pinto or Soya Beans - 1/2 Cup
Jalapeno Peppers - 2 (finely chopped)
Tortillas - 8
Salsa - 1 to 1 1/2 Cup
Shredded Cheese - 2 Cups
Olive Oil - 1 tsp.
Salt - 1/2 tsp.
Coriander leaves to sprinkle on top.
Method of Preparation:
~ In a wide pan heat oil. Add onion and bell peppers. Add a pinch of salt and saute on high until onion becomes tender.
~ Now add corn and jalapeno peppers.
~ If you are using canned beans, strain the liquid and wash them thoroughly under running water.
~ Add in the beans and continue to cook. Once everything is thoroughly mixed, adjust the salt and remove from heat.
~ Preheat the oven to 375 degrees.
~ Once the mixture is cooled a little, divide them into eight equal parts. Put it right in the center line of tortilla and roll them up.
~ Spray a baking dish lightly and place the rolled up tortillas. Bake for 15 minutes.
~ Take them out, top it with salsa and cheese. Again bake for another 7 to 10 minutes.
~ Serve it hot with a side of guacamole and extra salsa.
You might also be interested in:
Grilled Corn Salsa
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