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1 cup canned Bake beans
1 onion, shredded fine
1 capsicum, finely chopped
1/2 cup cheese
1 cup Mexican hot sauce
For rolls: 1 cup
1 cup plain flour
Salt to taste
Oil to deep fry
How to Make Enchiladas
To make rolls:
Mix both flours and salt.
Knead to a pliable dough.
Cover and keep for 10 minutes.
Roll into thin chapatis, 4 wide.
Prick all over with a fork.
Keep on a clean kitchen cloth to air out a bit.
Heat oil for deep frying.
Let in one chapati at a time, for a few seconds.
Remove with tongs, roll over rolling pin, to form a cylinder.
Press edges together gently with a pin, to hold together.
When cooled, slide it out carefully.
It should be a pleasant yellow tortilla colour.
To make the gravy:
Heat oil in a pan. Add onions, stir fry till tender.
Add capsicum and further fry for 2-3 minutes.
Add tomatoes and simmer for 5 minutes.
Add hot sauce.
Add salt to taste.
Spread some hot sauce on the surface of the roll.
Place some Bake beans along its length.
Roll and place in an oven-proof casserole.
Pour the prepared gravy over them.
Sprinkle cheese and bake in hot oven till sauce sizzles.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.