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)
