Delicious Vegetable Enchiladas

Step 1: Prepare Tomato and Chilli Puree

1. Boil Tomatoes: Take 3 medium-sized tomatoes and place them in a pot of boiling water for a few minutes until their skins start peeling off.
2. Soak Red Chillies: Take 4 dried red chillies and soak them in hot water for about 10-15 minutes to soften.
3. Blend the Ingredients: Once the tomatoes are softened and peeled, roughly chop them and place them in a blender along with the soaked red chillies, 1 tsp red chilli powder, and ¼ cup hot water. Blend everything until smooth. This will be your homemade tomato-chilli puree. Set aside.

Step 2: Make the Sauce

1. Heat Oil: In a pan, add 1 tablespoon of oil and heat it over medium flame.
2. Cook All-Purpose Flour: Add 1 tablespoon of all-purpose flour to the oil and cook it for 2-3 minutes, stirring constantly to prevent it from burning. This will create a roux that will thicken the sauce.
3. Sauté Garlic: Add 1 teaspoon of chopped garlic to the pan and sauté it for 2-3 minutes until it becomes fragrant but not browned.

Step 3: Add Tomato and Red Chilli Puree

1. Add Puree to the Pan: Pour the previously blended tomato and chilli puree into the pan with the garlic and roux. Stir well to combine the mixture.
2. Season the Sauce: Add 1 tsp salt, ½ tsp red chilli powder, ½ tsp chilli flakes, and 1 tsp oregano to the sauce. Stir thoroughly to incorporate the spices into the sauce, enhancing the flavor.

Step 4: Cook the Sauce

1. Add Ketchup and Water: Add 1 tablespoon of tomato ketchup and ¼ cup of water to the pan. Mix everything well.
2. Simmer the Sauce: Reduce the heat to low and cover the pan. Let the sauce simmer for 5-7 minutes, stirring occasionally. The sauce should thicken slightly during this time. Keep an eye on it to ensure it doesn't burn at the bottom.

Step 5: Turn off the Flame

• After 5-7 minutes, remove the pan from the heat and set it aside. The sauce should have a rich, slightly thickened consistency.

Step 6: Prepare the Stuffing

1. Prepare the Vegetables: In a large bowl, combine the following ingredients:
   • ½ cup of red beans (cooked or canned)
   • 1 small onion, finely chopped
   • ½ cup of chopped spring onions
   • Freshly chopped coriander leaves (about 1 tablespoon)
   • 2 teaspoons of enchilada sauce
   • 1 tsp salt and ½ tsp pepper
2. Mix Well: Gently toss everything together so the ingredients are evenly distributed. This will be the stuffing for your enchiladas.

Step 7: Prepare the Tortilla Wraps

1. Heat Tortillas: Lightly warm 3-4 tortilla wraps on a skillet or in the microwave for about 10-15 seconds. This will make them more flexible and easier to roll without cracking.
2. Stuff the Tortillas: On each tortilla, place a generous amount of the prepared stuffing and top it with shredded mozzarella cheese.
3. Roll the Tortillas: Carefully roll each tortilla up, ensuring the stuffing stays inside. You should now have 3-4 stuffed and rolled tortillas.

Step 8: Assemble the Enchiladas

1. Prepare the Baking Dish: Preheat your oven to 180°C (350°F). Take a baking dish and spread a thin layer of the sauce at the bottom.
2. Place the Tortillas: Arrange the rolled tortillas in the baking dish, making sure they fit snugly.
3. Top with Sauce: Pour the remaining sauce evenly over the tortillas, ensuring they are well coated.
4. Add Cheese: Sprinkle a generous amount of shredded mozzarella cheese over the top of the sauced tortillas. You can add extra cheese if you prefer it cheesier.

Step 9: Bake the Enchiladas

1. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
2. Check for Doneness: If the cheese isn't fully melted after 30 minutes, you can bake it for an additional 5 minutes.

Step 10: Garnish and Serve

1. Garnish: Once baked, remove the enchiladas from the oven. Garnish the top with fresh basil leaves for a burst of flavor and color.
2. Serve: Let the enchiladas cool for a few minutes before serving. Serve them hot, and enjoy your delicious homemade vegetable enchiladas!