Are you ready to take your party to the next level with a dish that not only tantalizes taste buds but also lets you prepare ahead? The Bean & Paneer Enchilada is the perfect Mexican delight, offering a customizable experience for your flavor palate.
Ingredients
Gather your ingredients for this flavorful journey:
- 1 tsp. Oil
- 1 tbsp. Butter
- 5 to 6 Cloves Of Garlic
- 2 chilies (red or green)
- 1 Large Onion
- A pinch of Salt
- 2 tsp. Red chili Powder
- 1 tsp. Cumin Seed Powder
- 1 tbsp. Peri Peri Seasoning
- 1 tbsp. Green chili Sauce
- 1 tsp. tomato Sauce
- 3/4 cup Bell Peppers (red, green, yellow, or orange)
- 1/2 cup Corn
- 1/2 cup Paneer
- 1/2 cup Kidney Beans (soaked and pressure-cooked)
- 2 tbsp. Ketchup
- 8 to 10 Tortillas
- 1 cup Tomato Sauce or Enchilada Sauce
- 1/4 cup Cheese
Tomato Sauce
Create a delightful tomato sauce with:
- Large Onion
- 5 to 6 cloves of garlic
- 3 Large Tomatoes
- 3 Kashmiri Red Chillies (soaked without seeds)
- 2 tsp. Oil
- Salt, Pepper and Chili Flakes
- 1 tbsp. Butter
- 1 tbsp. Flour
Feel free to add herbs and seasoning to customize the sauce to your liking.
Preparing the Tomato Sauce
- Heat oil and sauté onion and garlic until fragrant.
- Add tomatoes and dried chillies, cooking until soft.
- Cool, blend, and strain the mixture.
- In a pan, heat butter, add flour, cook for 1/2 minute, then add the tomato-onion mixture.
Bake the sauce for 18 to 20 minutes, ensuring it’s hot and the cheese is melted to perfection.
Assembling the Bean and Paneer Enchilada
- Sautéing Aromatics: Begin by heating oil and sautéing garlic, onions, and chillies until fragrant.
- Spice Infusion: Add a pinch of salt, red chilli powder, cumin seed powder, peri peri seasoning, green chilli sauce, and Tobassco sauce for a burst of flavors.
- Veggies Galore: Introduce bell peppers, corn, paneer, and kidney beans, ensuring a colorful and nutritious mix.
- Tomato Tango: Incorporate the prepared tomato or enchilada sauce along with ketchup, providing a rich and tangy layer.
- Tortilla Tidings: Lay out tortillas, generously spooning the flavorful mixture onto each and rolling them up snugly.
- Cheese Cascade: Top it all off with a sprinkle of cheese, creating a gooey, irresistible finish.
- Baking Brilliance: Bake the enchiladas until the cheese is golden and bubbly, ensuring the dish is hot throughout.
Customizing Your Enchilada
Feel free to modify the recipe to suit your taste. Add extra veggies, spice it up, or go for a milder version—it’s your culinary canvas.
Why Bean & Paneer Enchilada?
Explore why this Mexican dish is the perfect addition to your party, offering convenience, flavor, and a crowd-pleasing appeal.
The Joy of Preparation
Discover the joy of preparing this dish in advance, allowing you to be a stress-free and engaging host.
Conclusion
In conclusion, the Bean & Paneer Enchilada isn’t just a dish; it’s a culinary journey that brings people together. Try it out, savor the flavors, and make your next party a Mexican fiesta.
Table of Contents
Frequently Asked Questions (FAQs)
- Can I make the enchiladas ahead and reheat them?
- Absolutely! Prepare in advance and reheat for a quick and delicious meal.
- What other cheeses can I use?
- Experiment with cheddar, Monterey Jack, or a blend for a diverse flavor profile.
- Can I make it spicier?
- Certainly! Adjust the spice levels by increasing Tobassco or adding jalapeños.
- Is it suitable for vegetarians?
- Yes, it’s a vegetarian delight packed with protein from paneer and kidney beans.
- Can I freeze the enchiladas?
- Freeze them before baking for a convenient make-ahead option.