Kidney beans enchiladas with tomato salsa
Kidney beans enchiladas with tomato salsa

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, kidney beans enchiladas with tomato salsa. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Kidney beans enchiladas with tomato salsa is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Kidney beans enchiladas with tomato salsa is something that I’ve loved my whole life.

In a food processor with the metal blade, combine the beans and lowfat sour cream and process till smooth. Add in to the frying pan and cook till the beans are Divide the bean mix among the tortillas. Roll and place seam side down in the prepared dish.

To get started with this particular recipe, we have to first prepare a few components. You can have kidney beans enchiladas with tomato salsa using 30 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Kidney beans enchiladas with tomato salsa:
  1. Make ready Ingredients for Red Kidney beans:
  2. Get 1 can Red kidney beans
  3. Take 1 cup Marrow, chopped
  4. Take 1 cup Onion, chopped
  5. Make ready 3/4 cup Tomatoes, chopped
  6. Prepare 3 clove Garlic, minced
  7. Make ready 1/4 cup Cilantro
  8. Make ready 2 tbsp mixed spices (garam masala)
  9. Make ready 1/2 tsp Turmeric powder
  10. Get 1 tbsp Chilli powder
  11. Make ready 1/4 cup White sauce thick
  12. Take 1 tsp Oil
  13. Take Salt as per taste
  14. Make ready Ingredients for the enchilada:
  15. Get 2 whole Wheat/corn flour tortillas
  16. Make ready 1/2 cup Mozzarella cheese shredded
  17. Get 1/2 cup Cheddar cheese shredded
  18. Take 1/4 cup White sauce thick
  19. Take 2 tbsp chopped scallions or cilantro for topping
  20. Take Ingredients for Tomato salsa:
  21. Get 1 cup tomatoes, diced
  22. Get 1 cup Onions, diced
  23. Prepare 1/2 Tomato ketchup
  24. Get 1/2 Chilli sauce
  25. Make ready 1 pickled jalapeno, diced (optional)
  26. Get 1 tbsp coriander leaves, chopped
  27. Take 1 tsp chilli powder
  28. Prepare 1 pinch turmeric powder
  29. Make ready 1 tsp oil
  30. Take Salt as per taste

If you want to keep it even simpler, you can make the cheese ones where the filling is just cheese. Black bean chicken enchiladas that are both easy and delicious! You'll love this family-friendly crowd-pleasing recipe. Allow enchiladas to cool a few minutes before serving and top with avocado-tomato salsa and sour cream.

Steps to make Kidney beans enchiladas with tomato salsa:
  1. Red Kidney beans: - In a saucepan, add oil and saute garlic and onions until translucent. Add tomatoes. Once the tomatoes are cooked add in marrow and beans, add salt and allow it to cook for 2 minutes.
  2. Add in the turmeric, chilli and masala powder and coat the vegetables well. At the same time gently press down the beans. Allow it to cook for another 5 minutes and add in the white sauce. Give a quick mix and set it aside to cool down.
  3. Enchilada filling: - Take a Tortilla and spoon in the Beans mix. Roll out as sandwich, folding both the edges, to form it as a parcel.
  4. Making of White Sauce: Whisk together the heavy cream, salt, pepper and 1 tbsp flour, bring it to boil with continuously stirring. Reduce the cream to ¾ quantity.
  5. Making of Tomato Salsa: In a saucepan, add 1 tsp oil, saute the onions for a minute, add the tomatoes with salt, turmeric powder, chilli powder, jalapeno and cover with lid.
  6. Allow it to cook for 1 minutes and then randomly press the tomatoes with the back of the spatula. Add in the sauces and check for salt. Add 1 tbsp water and give a good stir, cover the lid and coop for another 1 minute.
  7. Garnish with coriander leaves. T..a..the..a.. your bright colourful, spicy and tangy sauce is ready.
  8. Assembling: - Take an oven proof dish. Place in the Tortilla parcel, top it with salsa, white sauce, mozzarella and cheddar cheese. Bake it microwave on grill mode for 5 minutes, or until you see the golden crust on top.
  9. Serving: layer some salsa sauce, on top place the enchilada and top it with some more salsa and white sauce. Sprinkle some coriander leaves for the vibrant red, white and green colour.

While enchiladas are baking, make the salsa. To make our salsa verde, we're roasting tomatillos and a We're layering the salsa and shredded Monterey Jack cheese on top of the enchiladas—which are filled with Mexican-spiced red quinoa and black. Here's a kidney-friendly recipe for No Tomato Salsa. Use this salsa on tacos, enchiladas or with chips. For more color, try making this renal-friendly salsa with red cabbage instead of green.

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