Vegetable Enchilladas

Method

1. To make the sauce grind together tomatoes, onion and garlic in a mixer to a fine paste.
2. Heat 2 tbsps oil in a non-stick pan, add mashed kidney beans and ½ the sauce and mix well. Add 2 tsps Mexican seasoning and mix, cook stirring till the mixture it thickens.
3. Preheat the oven to 180º C. Grease a baking dish with some oil.
4. To make the tortilla dough, take refined flour, cornmeal and baking soda in a mixing bowl and mix well. Add sufficient water and knead into a firm dough.
5. Divide the dough into equal balls. Sprinkle flour on the worktop and roll out each ball into a chapatti or tortilla.
6. Heat a non-stick tawa and roast tortillas, one by one, flipping till they are a light brown on both sides.
7. Keep the tortillas on the worktop. Put a little kidney beans mixture on each tortilla and top with some cottage cheese, tomato, capsicum, spring onion and cheese and roll the tortilla tightly to make enchiladas.
8. Spread some of the remaining sauce in the greased baking dish. Place the enchiladas on it. Pour the remaining sauce on top as well to keep the enchiladas moist while baking. Sprinkle cheese on top. Keep the dish in the preheated oven and bake for 20 minutes.
9. Serve hot on individual plates.

Additional Tips and Tricks