Cheese and Pepper Enchiladas

Ingredients:

Cheese and Pepper Enchiladas  (Serves 4)

Ingredients:

For the filling:

1. 2 tbsp. vegetable oil
2. 1cup chopped onions
3. 1 garlic clove, minced
4. 2 green chilies, minced (or to taste)
5. 2 tsp. cumin powder
6. 2 cups chopped bell peppers (red, green and yellow-mixed)
7. ½ cup boiled kidney beans, coarsely mashed
8. 1 cup cream cheese
9. 1 ½ cup grated cheddar cheese
10. salt to taste

For the Sauce:

1. 1 cup cream cheese
2. 2 cups grated cheddar cheese
3. salt to taste

8 corn Tortillas.

Method:

Method:

1. Heat oil in a pan and sauté onions and garlic for about 5 minutes until soft.
2. Add cumin powder and bell peppers stir and cook for 10 minutes on medium flame until the peppers are soft.
3. Add kidney beans and stir again for a minute.
4. Remove from heat and stir in the cheeses.  Add salt and keep aside.
5. For the sauce melt the cheese in a pan and season with some salt.  Keep aside.
6. Warm up the tortillas gently.  Spoon ¼ to ½ cup filling onto half the tortilla and roll tightly and place in an oiled baking pan, seam side down.
7. Similarly make all the tortilla rolls.
8. Pour the cheese sauce on the rolls on them.
9. Bake the enchiladas in a preheated oven at 190oC for about 10-15 minutes and serve hot.