Ingredients

• 1 cup canned Bake beans
• 2 tomatoes
• 1 onion, shredded fine
• 1 capsicum, finely chopped
• 1/2 cup cheese
• 1 cup Mexican hot sauce
• 1 tbsp. butter or oil.
• For rolls: 1 cup maize flour
• 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.
• To serve:
• 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.
• Serve hot.