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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
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.