Enchilada

 

Enchilada:

3 Tortilla

½ can Corn

1 can black beans

3 avocados

1 jalapeno

Cilantro

lemon or lime juice

salt and pepper

Mexican blend cheese

Enchilada Sauce:

Tomato/ Puree

Ginger

1 bell pepper

Fresh Basil leaves

Optional topping (Spicy sauce):

Sour cream

Jalapeno

Enchilada Sauce: Stir fry Ginger & bell pepper until bell pepper gets burnt kinda flavor. Add turmeric, red chili pdr, black pepper, salt & tomato. Cook till done. Let it cool. Add basil & Grind to the sauce

Enchilada: Stir fry corn with salt & chili flakes till done

Cook Beans till soft with black pepper & salt

Guac: Mix Avocado, Jalapeno, salt, pepper, cilantro, lemon together

Heat tortilla & layer corn, bean & guac. Top with Mexican blend cheese. Roll.

Spread Enchilada Sauce in bakeware. Place all the Tortilla rolls & pour Enchilada sauce on the top. Sprinkle cheese on the top. Bake for 10 min at 400 degree

Spicy sauce: blend Jalapeno, Sour cream, salt in a blender till smooth. Sprinkle some on the top of Enchilada while serving