Cheese & bean Enchilladas

  1. Make the rotis first. Mix together 1.5 cup of wheat flour, 3/4 tsp of salt & 1 tsp of oil. Add enough lukewarm water to make a soft dough. Knead for 5 minutes & shape the dough into a ball. Apply little oil all over the dough & keep aside, covered with a damp cloth, for 30 minutes. make 6 big & thin rotis with the prepared dough. keep the rotis warm by wrapping them in a foil. / Use Tortillas.
  2. For the red sauce, heat 2 tbsps of oil & add 1 big garlic clove (minced). Fry till you get an aroma. Add 4 medium ripe tomatoes (pureed in the mixer) + salt to taste + 1 tsp of sugar + 1/2 tsp of red chilli flakes + 1 tsp of dry oregano. Let boil & cook for 7 minutes till the sauce turns thick. Remove from heat.
  3. For the filling, heat 1 tbsp of oil & add 3 big garlic cloves (minced) + 2 medium onions (finely chopped) & fry till lightly browned. Add 1 capsicum (finely chopped) and cook for 2 minutes. Add salt + 1 tsp of dried oregano+ 1 tsp of red chilli flakes+ 1/2 tsp of pepper powder & mix well. Add 2 tbsps of chopped jalapenos + slightly less than 1 cup of readymade Baked beans+ 2-3 drops of Tabasco sauce. Cook for 2 minutes. Add 1/2 cup of grated paneer & cook for 2 minutes. Remove from heat & add 1/2 cup of grated cheddar cheese. Mix well & this is the filling.
  4. Preheat the oven to 160C.
  5. To assemble, take a cooked roti & spread 1 tbsp of red sauce on it evenly. Place some bean-cheese filling in a row at the center of the roti & roll tightly. Repeat with the 5 other rotis.
  6. Spread 2 tbsps of red sauce in an oven proof dish. Place the chapathi rolls with the tucked side down. Pour the remaining red sauce over the rotis & sprinkle generously with grated cheddar cheese. Cover the dish with a foil.
  7. Bake at 160C in the oven for 15 minutes. Remove foil & bake further for 5 minutes.
  8. Let cool for 10 minutes. Serve warm.
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