Enchiladas are one of our family favorites. Traditional enchiladas are made with corn tortillas, mexican salsa sauce, refried beans and cheese. I do love the ethnic flavors in this Mexican classic but this time I wanted to try something different and make it with an Indian twist. This is my version of Roti Bean Enchiladas made with Rajma Masala (red kidney beans cooked with Indian spices) and homemade Rotis (Indian flat bread). This “Mexi-Indian” fusion dish is very flavorful and very very delicious!! I hope this recipe will start the trend of fusion cooking from the best of the two of the oldest cultures of the world. So, let’s start cooking !!
Ingredients: Serves 2 to 3
1-1/2 cups red kidney beans (rajma)
(soaked for 8 hours and cooked until soft)
2 cups fresh tomato puree
½ cup chopped onions
1 cup chopped color bell peppers (capsicums)
4 fresh or left over Rotis (Indian flat bread)
1 teaspoon minced garlic
1 tablespoon rajma masala or channa masala
½ teaspoon garam masala
¼ teaspoon turmeric powder
Red chilli powder as per taste
Sat as per taste
½ cup grated low fat mozzarella cheese
2 teaspoon olive oil
1. In a deep bottom pan, add the olive oil and when hot add the minced garlic, onions, ½ cup chopped bell peppers and stir fry for 2 to 3 minutes.
2. Now, add the tomato puree and the dry masala powder and cook for 5 minutes.
3. Keep aside ½ of the prepared tomato sauce. In the remaining sauce add the rajma beans and ½ cup chopped bell peppers and mix well.
4. Pre-heat the oven to 350 F (180 C approx.)
5. Coat an oven proof 13 x 9 inch glass or ceramic baking dish with some cooking oil spray. Spread the prepared sauce in the bottom of the dish.
6. Spoon 3 tablespoons bean mixture down center of each tortilla and roll up. Toast the rolls on a non-stick pan with 1 teaspoon of oil till light brown on both sides.When the rolls are toasted, they retain their shape and do not become soggy.
7. Now, place seam-side (opening side) of the rolls down, in prepared dish of sauce. Cut the rolls in the center for easy serving.
8. Spread the remaining bean mixture on top of the rolls. Top it up with grated cheese and garnish with colored bell peppers.
9. Bake the dish for 15 minutes or until the cheese is golden and melted completely.
10. Once done, remove from the oven. Serve the Roti Bean Enchiladas along with some salad for a perfect lunch or dinner.
1. Instead of homemade rotis or leftover rotis , store bought tortillas can be used.
2. You can also add in some broccoli and zucchini or any veggie of your choice.
3. Canned Red Kidney Beans (Rajma) can also be used.
2 thoughts on “Roti Bean Enchiladas”
Very very very interesting, and tempting and delicious dish.
Really great dish as well as you.
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This is an amazing recipe. Keep it going Anusha
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