Ingredients: Whole Wheat Flour Tortilla - (about 5 to 6 inches in diameter), cup Rajma (Large Kidney Beans) - cooked and drained, tablespoons Del Monte Tartare Dip, Onion - chopped, Tomato - chopped, (Dhania) Leaves - handful, Garlic - minced, teaspoon Cumin powder (Jeera), teaspoon Dried oregano, teaspoon Red Chilli powder, tablespoon All Purpose Flour (Maida), Tomatoes - blanched, teaspoon Lemon juice, teaspoons Extra Virgin Olive Oil, tablespoons Cheese - shredded (cheddar or Mexican cheese), Spring Onion Greens - for garnish (optional), Eggetarian diet
Instructions: To begin making the Bean and Tartare Dip Enchiladas first make the sauce. Heat oil in a saucepan.Add half of the chopped onion, garlic and sauté for a few seconds. Add the flour and sauté for a few seconds more.Add the crushed tomatoes and whisk so that lumps do not form. Add little water if required to make a thick sauce.Add the cumin powder, chilli powder, oregano and salt. Cook for 3 to 4 minutes. Take off the heat and keep side till required.In a small bowl mix the leftover onion, chopped tomatoes, coriander, beans and Del Monte Tartare dip. Pre-heat the oven to 200 degree Celsius.Lightly grease a 1L square or rectangle baking dish and spread a large ladleful of the sauce over the base.Warm the tortillas.Place about 2 tablespoon of the filling along the centre of each tortilla. Roll tightly. Place the tortillas snugly in the baking dish.Spread sauce over the rolled tortillas such that it covers the top. Sprinkle the cheese on top of the sauce.Bake for about 15 minutes, till the cheese melts and the sauce bubbles. Take out of the oven and serve Bean and Tartare Dip Enchiladas immediately.Serve Bean And Tartare Dip Enchiladas along with Baked Mexican Rice for a weekend night dinner.