Baked vegetable Enchiladas

Baked vegetable Enchiladas

Ingredients for Enchilada Sauce:

1 Serrano chili chopped

1 tsp red chili powder

1 tsp self-rising flour

1 tsp. cocoa powder

1 tbsp fresh garlic minced

1 tsp cumin powder

1 tbsp salt

1 tsp oregano

1 cup water

1 small chopped onion

1 (8 ounce) can tomato puree

3 tbsp enchilada sauce mix powder (from store)

Directions for sauce:

Fry the onions, Serrano peppers, garlic in 1 tsp olive oil. Combine all dry ingredients in a small bowl. Stirring constantly slowly add enough of the water to the dry ingredients to make a thin paste. Pour into pan and add rest of water and cook over medium heat, stirring constantly. Stir in the tomato puree &let it thicken. Grind it in to a fine paste & boil until it thickens.   Add more chilly powder if u need more spicy.

Ingredients for rolling tortillas:

6 tortillas

2 cups Monterrey jack cheese & cheddar cheese

1 cup chopped onions

1 cup red bell peppers

1 tsp salt

1 tsp black pepper

Enchilada sauce

Spring onions & olives for garnish

Directions for rolls:

Melt 2 tbsp butter in a pan & fry the chopped onions, chopped red bell peppers. Add some salt, cheese, cilantro, black pepper & keep it aside. Grease a baking dish. Take a tortilla & spread 1 tsp. of enchilada sauce & then put 1/3 cup filling in center of each tortilla & roll it. Place each roll in a baking dish with seam side down. Repeat with remaining tortillas. Cover the rolls with remaining enchilada sauce, and then sprinkle some cheese for garnish.

Bake the enchiladas for about 35 minutes. Sprinkle some olives, spring onions & serve.

Tip:

Instead of onions & bell peppers you can add re fried beans for filling the tortillas.

You can add olives & jalapenos inside with beans too.

7 layer bean dip

Ingredients:
1 can refried beans
2 tbsp hot sauce
Spring onions cut into 1 inch pieces for garnish
½ cup salsa
1 cup sour cream
1 ripe avocado chopped in to cubes
2 tsp garlic powder
3tbsp Chopped black olives
2tbsp chopped jalapenos
1cup Monterey jack cheese/cheddar cheese/mozzarella cheese
Tortilla chips for serving

Directions:
1. Heat refried beans in small nonstick pan over medium heat & season with hot sauce. Transfer the beans to a small deep baking/casserole dish. 
2. Add cheese on top of the beans & let it melt in the oven a little.
3. Put one layer of chopped jalapenos, then chopped olives. Next add a layer of the salsa on top.
4. On top of the salsa put a layer of chopped avocados, sprinkle some garlic powder. Lastly add a layer of sour cream & top it off with another layer of cheese & bake in the oven until the cheese melts.
5. Garnish with spring onions & serve it with tortilla chips.

Cucumber Cups

Ingredients:
1 long English Cucumber cut in 1/2 inch pieces
1/4 cup moong sprouts
1/2 tsp oil
¼ tsp cumin seeds
1 tsp grated ginger
1/8 tsp black pepper
1/4 tsp salt/ black salt
Few drops of lemon juice
1/2 tsp jeera pwdr / cumin pwdr
How to make sprouts: Soak the whole moong for 10 to 12 hours or overnite. Soaked moong will be double in volume.
Drain the water completely and loosely wrap the beans with a muslin or cheesecloth or any thin napkin. Store the soaked beans in a warm dark place.After a day you will see the sprouts in the moong. That means it ready for use.
Method:
In a small frying pan, heat the oil on medium heat. Add cumin seeds, grated ginger & rest of the ingredients including the sprouted moong. Cook for 2-3 minutes until sprouts are tender.Add lemon juice, stir and set aside.
Take cucumber slices and scoop out the seeds, creating small bowls. Don't make a hole in it.
Fill the cucumber slices with moong sprouts.Serve cold or at room temperature.

Corn, Avocado Salad

Ingredients:
·4 kernels ears of corn
·1 sliced Hass avocado Ripe
·1/2 cup thinly sliced red onions
·1/4 cup fresh mint or cilantro
·1 tbsp fresh lime juice
·1 tsp black pepper
·1/2 tsp  salt
Method: Microwave corn in microwave or grill to medium-high rotating often on a grill, until lightly charred, about 15 minutes. Let cool slightly. Carefully cut kernels from cob. Slice the avocados & gently toss with onion, corn, mint, lime juice, black pepper, and salt.

Bean Tostada

Mexican dishes have always been my favorite. This one’s on top of my list now.It’s simple to make and tastes fantastic. And I am 100% sure you are gonna love this one!!! This is so quick and easy - perfect for those nights when you don't feel like cooking & want something light and delicious.

• Tostadas 1 packet
• Refried beans tin
• 1cup Shredded any cheese
• Diced tomatoes
• Green onions, sliced(optional)
• Lettuce, chopped
• Sour cream
• Guacamole  (ready or homemade)
• Sliced black olives (optional)
• Cilantro, chopped
• Lime wedges, optional
• Hot sauce or salsa
Heat the refried beans in a bowl & mash it well in a microwave.
Chop all the ingredients & set aside. Make the guacamole & set aside. Layer the tortilla in a serving plate with a layer of beans, some cheese, lettuce, sour cream, guacamole, black olives, tomatoes, green onions, cilantro and some cheese again.
Serve with lime wedges and hot sauce or salsa. Enjoy.