Bean Enchiladas
by Vimala Rao

Ingredients

Filling
1 cup kidney beans (30 oz. can)
2 tbsp. oil
1 chopped onion
3 chopped garlic
1.5 tsp. chili powder
1/2 tsp. cumin powder
2 chopped tomato
1 tsp. oregano
2 tbsp. butter
1 tsp. salt
1/4 bell pepper, finely chopped
1 cup water

Sauce:
1 tbsp. oil
2 garlic, chopped
1 onion finely chopped
1.5 – 2.5 tsp. chili pwdr.
1/2 tsp. cumin powder
1 cup tomato puree
1/2 tsp. sugar
1 cup vegetable stock
1 cup grated cheese

6 – 8 tortillas
1 tsp. ghee/oil

METHOD:
Heat oil and fry onion and then garlic. Add chili powder and cumin powder. Add tomato,bell pepper and cook for 2 minutes. Add the kidney beans, salt and oregano. Mash lightly. Cook for 3-4 minutes. Add butter and remove from heat.

Heat oil and add garlic and onion, cook till the onions are soft. Add chili powder and cumin powder. Add tomato puree and sugar and fry for 2 minutes. Add vegetable stock and boil for 2 minutes. Keep it aside.
Heat 1 tsp. butter or oil and toast the tortillas. Spread the tomato sauce on the tortilla and place the filling in the center of the tortilla and some grated cheese and then roll it. Arrange the rolled tortillas on a baking dish, pour the remaining sauce, sprinkle cheese and bake at 350 degree for 10 –15 minutes until the cheese has melted and browned.