PANEER & BEANS ENCHILADA
- Preparation Time:20 minutes
- Cooking Time:40 minutes
- Serves:6-8 people
Ingredients
ENCHILADA SAUCE
1 tablespoon olive oil
1 tablespoon flour
1.5 cups tomato puree
1 teaspoon tomato paste (optional)
1 chipotle chile in adobo sauce, minced
1 teaspoon garlic powder
1 teaspoon toasted cumin powder
½ teaspoon kashmiri lal mirch (adjust according to your spice level)
1 teaspoon brown sugar
½ teaspoon smoked paprika
½ teaspoon of oregano
A pinch of cinnamon
2 cups water or vegetable stock
1 teaspoon salt
1 tablespoon apple cider vinegar
Black pepper
FOR THE FILLING
1 tablespoon olive oil
1 white onion, diced
4-5 cloves garlic minced
1 poblano pepper, finely chopped (can be replaced with regular bell pepper)
1/2 teaspoon dried oregno
½ teaspoon cumin powder
½ teaspoon kashmiri lal mirch
1 chipotle chilli in adobo sauce minced
1 can black beans, rinsed and drained
1 block paneer, crumbled
1 cup enchilada sauce
Salt to taste
7-8 tortillas (7 inch)
Shredded cheese
Cilantro, shredded
METHOD TO PREPARE
To make the sauce:
Heat olive oil and whisk in flour to make a dough
Add all the other sauce ingredients and stir. Bring to a gentle boil and then simmer for 10 minutes, stirring frequently. Remove from heat. It will continue to thicken.
To make the filling:
Heat a large skillet to medium heat. Add 2 tablespoons of olive oil to the pan. When hot, add the onions and sauté till translucent, about 3 minutes. Next, add in the garlic and green peppers and sauté for 2–3 minutes.
Add in the dry spices, salt, and chipotle in the adobo sauce. Mix until everything is well coated in spices and chipotle.
Next, add in the black beans, paneer crumbles, and 1/2 cup enchilada sauce (homemade or store-bought).
Mix until everything is combined; taste and adjust seasoning. Take it off the heat.
To assemble:
Preheat the oven to 350 degrees Fahrenheit.
Spread a little sauce in each tortilla, leaving ½ an inch border. Add two tablespoons of filling to the tortilla. Top with shredded cheese.
Wrap the tortilla tightly by folding the two sides over the filling.
Place it seam-side down in a large casserole dish. You can arrange 5–8 filled and wrapped tortillas in each casserole dish.
Top with the remaining enchilada sauce and shredded cheese.
Bake for 15–20 minutes.
When it comes out of the oven, let it sit for 10 minutes.
Garnish with sour cream, chopped cilantro, and thinly sliced onions.
