STEP 2.To make the filling, heat a deep pan and add 1 tbsp oil, add 2 finely minced garlic cloves, 4 spring onion bulbs and saute for a minute.
STEP 3.Add 400 gm cooked kidney beans, 1 tsp tabasco or any chilli sauce, salt to taste, 1 tsp roasted cumin powder. Lightly mash the beans with the back of the ladle and stir fry till all the ingredients come together.
STEP 4.Next add ½ cup salsa sauce and stir into the beans.
STEP 5.Lastly a small bunch of chopped parsley and mix well. Simmer for 5 minutes. Turn off the heat.
STEP 6.To make the enchiladas, place the tortilla shells on the work surface. Place 2 to 3 tbsp of the bean mixture down the centre of each tortilla and roll it tight.
STEP 7.In a baking dish spoon a few tbsp of salsa on the bottom to make a layer. Then place the rolled tortillas seam side down on the salsa in the dish. Pour the remaining salsa sauce over the tortillas.
STEP 8.Finally top with 1 ½ cup grated cheddar cheese.
STEP 9.Bake in the oven for 15 minutes till the cheese has melted, is golden and gooey. Garnish with chopped spring onion greens.
STEP 10. Serve along with sour cream.
Nutrition value
2506
calories per serving
69 g Fat174 g Protein289 g Carbs105 g FiberOther
Current Totals
Fat
69g
Protein
174g
Carbs
289g
Fiber
105g
MacroNutrients
Carbs
289g
Protein
174g
Fiber
105g
Fats
Fat
69g
Vitamins & Minerals
Calcium
3841mg
Iron
53mg
Vitamin A
8461mcg
Vitamin B1
2mg
Vitamin B2
2mg
Vitamin B3
14mg
Vitamin B6
2mg
Vitamin B9
2270mcg
Vitamin B12
2mcg
Vitamin C
488mg
Vitamin E
7mg
Copper
4mcg
Magnesium
1151mg
Manganese
12mg
Phosphorus
3429mg
Selenium
161mcg
Zinc
27mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment