Vegetable Tortillas lasagna with enchilada sauce

 
Vegetable Tortillas lasagna with enchilada sauce (serves 6) Ingredients:
  • 6 Tortillas
  • 1 can black beans
  • 1 cup boiled corn kernels
  • 1 finely chopped onion
  • ½ cup chopped yellow bell pepper
  • ½ cup chopped red bell pepper
  • 4 table spoons tomato puree 
  • 2 table spoons chopped garlic
  • 1 table spoon paprika
  • 5-6 Basil leaves
  • ¼ cup cilantro
  • 1 tea spoon black pepper
  • 2 table spoons olive oil
  • 1 cup grated cheese
  • salt to taste
Method:
  • In a pan add a table spoons of olive oil. Add chopped onion and a table spoon of chopped garlic. Sauté for 2 minutes. Add both the bell peppers, boiled corn kernels, salt, black pepper and basil leaves. Cook for a minute and keep it aside.
  • In a pan add a table spoon of olive oil. Add 2 table spoons of chopped onion and a spoon of chopped garlic. Sauté for a minute. Add the black beans and 4 table spoons of tomato puree. Add salt and black pepper and cook for 3-5 minutes. Add Cilantro and keep it aside.
Ingredients for Enchilada sauce
  • 2 table spoons olive oil
  • 1 ½ cup vegetable stock
  • 2-3 table spoons tomato puree
  • ¼ cup flour (maida)/wheat flour
  • 1 table spoon dry oregano
  • 1 table spoon red chilly powder
  • 1 tea spoon garlic powder
  • 1 table spoon cumin powder
  • 1 table spoon red wine vinegar
  • 1 tea spoon black pepper
  • salt to taste
Method:
  • In a pan add olive oil, cumin powder, oregano, garlic powder, red chilly powder. Sauté till aromatic. Add the flour and sauté for 4-5 minutes on a slow flame. Add 2-3 table spoons of tomato puree. Add 1 ½ cups of vegetable stock and keep stirring. If you see any lumps in the sauce beat it with a beater. Add salt, black pepper and red wine vinegar. 
Assembling of the vegetable tortilla lasagna
  • Pre-heat the oven at 200 degrees Celsius. In a baking dish place a tortilla, cut as per your dish. Make a layer of corn filling. Cover it with another tortilla. Add a layer of black beans. Cover it with tortilla. Add the last layer of corn filling and cover it with a tortilla. Pour the enchilada sauce on it. Cover it with grated cheese.  Bake it for 20 minutes till the cheese turns brown.
  • Serve hot with creamy avocado or sour cream.
 
Ingredients & methods of Vegetable Tortillas lasagna with enchilada sauce

    6 Tortillas
    1 can black beans
    1 cup boiled corn kernels
    1 finely chopped onion
    ½ cup chopped yellow bell pepper
    ½ cup chopped red bell pepper
    4 table spoons tomato puree 
    2 table spoons chopped garlic
    1 table spoon paprika
    5-6 Basil leaves
    ¼ cup cilantro
    1 tea spoon black pepper
    2 table spoons olive oil
    1 cup grated cheese
    salt to taste

    In a pan add a table spoons of olive oil. Add chopped onion and a table spoon of chopped garlic. Sauté for 2 minutes. Add both the bell peppers, boiled corn kernels, salt, black pepper and basil leaves. Cook for a minute and keep it aside.
    In a pan add a table spoon of olive oil. Add 2 table spoons of chopped onion and a spoon of chopped garlic. Sauté for a minute. Add the black beans and 4 table spoons of tomato puree. Add salt and black pepper and cook for 3-5 minutes. Add Cilantro and keep it aside.
    Ingredients for Enchilada sauce

    2 table spoons olive oil
    1 ½ cup vegetable stock
    2-3 table spoons tomato puree
    ¼ cup flour (maida)/wheat flour
    1 table spoon dry oregano
    1 table spoon red chilly powder
    1 tea spoon garlic powder
    1 table spoon cumin powder
    1 table spoon red wine vinegar
    1 tea spoon black pepper
    salt to taste
    In a pan add olive oil, cumin powder, oregano, garlic powder, red chilly powder. Sauté till aromatic. Add the flour and sauté for 4-5 minutes on a slow flame. Add 2-3 table spoons of tomato puree. Add 1 ½ cups of vegetable stock and keep stirring. If you see any lumps in the sauce beat it with a beater. Add salt, black pepper and red wine vinegar. 
    Assembling of the vegetable tortilla lasagna

    Pre-heat the oven at 200 degrees Celsius. In a baking dish place a tortilla, cut as per your dish. Make a layer of corn filling. Cover it with another tortilla. Add a layer of black beans. Cover it with tortilla. Add the last layer of corn filling and cover it with a tortilla. Pour the enchilada sauce on it. Cover it with grated cheese.  Bake it for 20 minutes till the cheese turns brown.
    Serve hot with creamy avocado or sour cream.

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