Tasty Thursday - Enchiladas

Enchiladas

Ingredients

Olive oil

2 tins sugar beans

4-5 tomatoes (crushed/grated – i.e. put in food processor)

Rye

Ujmo

Hing

Urad

1 tsp ginger-garlic

½ tsp chilli powder (I use curry powder – Hot rather than plain chilli powder)

2 tsp chillies (or more if you want it hotter)

Salt

Sugar

2-3 tbs Butter

2 cups Milk (warmed)

2 tbs Flour

Black pepper

Dried Mixed herbs

Leftover Roti or tortillas

Cheese

Method

Open the tins and place into a pot to heat on low flame.

In another pot, heat some olive oil, then add the rye, ujmo and hing.

When the vagar is done (the spices have warmed and started to pop), add the tomatoes, urad, ginger-garlic, chilli powder, chillies, salt and sugar and stir to mix through.

Leave to cook on a low heat.

When cooked, add a few serving spoons of the tomato mixture to the beans and stir through, keeping the rest aside.

In another pot, add the butter and when melted add the flour.

Allow to cook slightly then add the milk.

Add salt and pepper and cook until thickened (stirring so it doesn’t go lumpy)

In a casserole, pour some of the white sauce to cover the bottom.

Arrange the roti in U shapes to fill the casserole

Spoon beans mixture into the U’s adding enough gravy to spill out

Fold the tops of each U down to make a burrito shape.

Layer tomato mixture on top of this and then add another layer white sauce.

Top with cheese ad decorate with mixed herbs and the chilli powder.

You can store this in the freezer to pull out on that rainy day when you don’t want to cook or pop it straight into the oven and bake until the cheese is melted and bubbling.

Serve with a beautiful salad of your choice (I like either a fresh green salad or a tomato, feta and basil salad to go with this)