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Enchilada

VIEWS 2328

Energy (kcal) - 272

Protein (g) - 8

Carbohydrate (g) - 48

Fat (g) - 5

Khyati's Health-O-Meter Says:

Enchilada is a Mexican dish comprising of a mini meal rich in proteins from the beans, paneer and the multi-grain base contains and fiber from the vegetables. The whole wheat/ multi-grain base contains complex carbohydrates essential for curbing appetite and delaying hunger pangs. Fats (paneer, cheese, olive oil) have been adjusted appropriately to make the dish suitable and healthy for aiding in weight loss. 

INGREDIENTS:

  • Whole wheat/ multigrain tortilla (roti/chapatti) - 1 
  • Filling 
  • Olive oil - ¼ tsp
  • Onion - ½ medium (sliced)
  • Garlic - 2 cloves (chopped)
  • Green capsicum - ½ medium(chopped)
  • Beans - 1 tsp (baked)
  • Red chilli flakes - ¼ tsp
  • Mixed herbs - ¼ tsp
  • Cottage cheese (paneer) - 1 tsp
  • For Sauce 
  • Olive oil - ¼ tsp
  • Garlic - 2 cloves(chopped)
  • Tomato - 1 (pureed)
  • Red chilli flakes - ¼ tsp
  • Oregano - ¼ tsp
  • Mozzarella cheese - ½ tsp (grated)
  • Salt as per taste

DIRECTIONS:
Step 1 To make the filling, heat oil in a pan.  Step 2 Add onions and saute. Add garlic and green capsicum and cook till the onions are softened.  Step 3 Add baked beans, red chilli flakes and mixed dried herbs and mix and cook till almost dry. Preheat the oven to 200°C.  Step 4 To make the sauce, saute garlic in ¼ tsp ulive oil. Add pureed tomatoes, red chilli flakes, oregano and cook till the mixture reaches a sauce consistency. Step 5 Place a tortilla on the worktop, spread some of the fillings in the centre and top with paneer.  Step 6 Rull the tortilla. Place it in a baking dish. Similarly, make more rulls and place in the dish. Drizzle the tomato sauce over. Add grated mozzarella cheese on top.  Step 7 Place the dish in the preheated oven and bake till the cheese melts. Serve hot.

Enchilada - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2328

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