Ingredients:
Tortilla-6
Black beans dry-1 cup
Green capsicum-1
Onion-1 medium
Corn-1/2 cup
Salsa-1/2 cup
Shredded Mozzarella Cheese-1.5 cup
Tomato sauce-1/2 cup
Garlic-3 cloves
Green chillies-5
Salt-to taste
Pepper-to taste
Cumin powder-1 tbsp
Lemon-1
Cilantro-1/4 cup
Oil-1 tbsp
Water-1/3 cup
Method:
1. Soak black beans overnight. Pressure cook for 3-4 whistles next day.
2. Turn the oven on and set it to 375F.
3. Heat 1 tbsp oil in a pan. Add finely chopped onions and capsicum and cook till soft. Add corn, boiled beans and cook till water evaporates and the mixture is dry. Add salt and pepper to taste. Keep the mixture aside.
4. To make sauce, blend salsa, tomato sauce, garlic, green chillies, lemon juice, cilantro, cumin powder and water together until smooth.
5. Spread 1/3rd of the sauce in a rectangular baking pan.
6. Spread cheese and bean-veggie mix on a tortilla. Wrap it as shown in my 'Quinoa wrap' post and place wrapped tortillas on the top of the sauce.
7. Spread the remainder of sauce and cheese on tortillas.
8. Bake for 20-30 min till the sauce becomes bubbly.
9. Serve these delicious Enchiladas with Avocado and Sour cream!!
