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Enchiladas
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 Ingredients
1/2 recipe taco shells
(Only upto making dough)
1 cup baked beans (from can)
2 tomatoes
1 onion shredded fine
1 capsicum finely chopped
1/2 cup cheese
1 cup mexican hot sauce
1 tbsp. butter or oil
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Method
- Roll enchiladas as for tacos.
- Roast them on griddle, pile up.
- Keep warm by covering.
- If made ahead, steam pile a bit to soften enchiladas.
- Blanch tomatoes in hot water and peel. Mash
- Heat oil in a pan, add onions, stirfry till tender.
- Add capsicum and further stirfry for 2-3 minutes.
- Add tomatoes, simmer for 5 minutes.
- Add hot sauce remaining after applying to enchiladas.
- Add salt to taste.
Courtesy : lohanaonline.com |
