Ingredients
Scale
- 5–6 garlic cloves
- 3–4 to matoes
- 2–3 green chillies
- 1 can of tomato puree
- Salt as required
- Chilly powder (optional)
- 1 tbsp coriander-cumin powder
- 1 tbsp mixed herbs
- 2 cups cooked kidney beans
- 1 packet tortillas
- 1 bell pepper (chopped)
- 1 cup grated cheese
- Cilantro for garnish
- Sour cream as required
Instructions
- Dry roast the garlic cloves and tomatoes separately. Let it cool down a bit and then grind it to a smooth paste along with green chillies. In the same pan, add tomato puree and cook it for 2 minutes.
- Then add the ground tomato-garlic paste to the pan. Bring it to a boil and reduce the flame
- to a medium. Add salt, coriander-cumin powder and mixed herbs to the mix. Mix and cook for a minute.
- Take out a cup of this sauce and preserve it for later use. Then add boiled rajma/kidney beans to
- the pan. Mix it all together lightly and carefully else the beans will get mashed. Cook it for a
- minute or two. Take it off the pan.
- Preheat the oven to 400 degrees F. Take a mini casserole dish, add a spoonful of guacamole and
- spread it on the base of the casserole. Place a mini tortilla over it. Add some bean sauce over it.
- Then add chopped bell peppers and cheese. Place another tortilla over it and follow the same steps
- till the casserole fills up. Lastly add some sauce that was preserved. Bake this casserole for 10-15
- minutes or until the cheese melts.
- Rajma/Kidney Beans Enchilada Mini Casserole is ready! Garnish with chopped cilantro and mixed
- herbs. Add some sour cream on top as well. Allow it to cool a bit and then dig in.
- Category: Main