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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 4 boiled tomatoes, 3-4 soaked dry red chillies, 0.5 cup hot water, and 1 tsp red chilli powder into a blender jar, and blend it to a smooth red puree.
Watch out
Ensure the boiled tomatoes and chillies are blended completely smooth, otherwise the sauce will have chunks.
Heat 4 tsp oil in a pan, add 3 tsp all purpose flour, and cook for 1-2 minutes while stirring. Add 2 tsp chopped garlic and cook until mixed. Then add the blended tomato and chilli puree, 0.5 cup water, salt to taste, 1 tsp red chilli powder, 1 tsp cumin powder, 1 tsp dry basil, 0.25 tsp chilli flakes, 1 tsp dry oregano, and 2 tsp tomato ketchup. Add more water if required, cover and cook for 5-7 minutes, until the sauce thickens to a smooth consistency, then turn off the flame.
local_fire_departmentMedium heat, simmer for 5-7 minutesWatch out
Stir continuously when adding the flour so it does not burn, and stir occasionally while simmering otherwise the sauce will stick to the bottom.
In a glass bowl, combine 1 cup boiled kidney beans, 0.5 cup chopped onions, 0.5 cup spring onions, 0.25 cup chopped coriander, 0.25 cup enchilada sauce, salt to taste, and 0.25 tsp black pepper powder, then mix thoroughly until combined.
Watch out
Mix the filling gently so the kidney beans do not get completely mashed.
Place tortillas on a board, add 2-3 tsp filling mixture and shredded mozzarella & cheddar cheese on top of each tortilla, then roll them tightly into cylindrical rolls.
Watch out
Roll the tortillas firmly so the filling does not spill out during baking, otherwise the rolls will open up.
Add enchilada sauce on the bottom of a baking tray, place the tortilla rolls inside, spread more sauce on top, spread some filling mixture, spread more sauce, sprinkle some spring onions, and top with shredded mozzarella & cheddar cheese.
Watch out
Coat the tortilla rolls evenly with sauce so they do not dry out during baking, otherwise the edges will become hard.
Use oven mitts when removing the hot glass baking dish from the oven, otherwise you will get severe burns.
Bake at 180°C for 20-25 minutes until the cheese is melted and bubbling.
local_fire_department180°C, 20-25 minutesWatch out
Keep an eye on the oven towards the end of baking so the cheese does not burn.
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