Mains

Skinny Enchiladas

Skinny Enchiladas”… Well, it almost sounded gibberish to me until when I first savoured it at my childhood friend, Rajul’s place in New York … What an awesome way to relish Mexican flavours sans the guilt! Can you imagine an Enchilada without the Tortillas !!! Exactly..neither could I… But you see that’s the first step to making it truly Skinny! And as if this wasn’t enough…..it’s loaded with “Gluten-free”, protein-rich, super plant food “Quinoa” and vegetables…literally transmuting these ingredients into one hell of a healthy recipe !!! For children and the fussy eaters… you can add from a selection of Cheeses or Paneer! For all the health aficionados out there.

I am sure this one will rock, you guys! As always, please shoot your queries if any and do share your feedback.

Course	Main
Servings	6-8 persons
Prep time	10 min
Cook time	25-30 min
Ingredients the enchilada(1 cup=200 ml, 1tbsp=15 ml)
¾ th cup	Quinoa (mixed variety)
½ cup	Corn kernels (tinned)
¾ the cup	Black beans or rajma (soaked overnight)
1 tsp	Cumin powder
10-12 nos	Jalapenos chopped
½ cup	Spring onions finely chopped
2 tbsp	Olive oil
	Salt taste
Ingredients for the enchilada sauce (1 cup=200 ml, 1tbsp=15 ml)
8-10 nos	Tomatoes, medium-sized
8-10 cloves	Garlic, mashed
2-3 tbsp	Sriracha hot sauce
1 tbsp	Taco seasoning (optional)
1 tbsp	Olive oil
1 tsp	Sugar
	Salt taste
Ingredients for Serving (1 cup=200 ml, 1tbsp=15 ml)
½ cup	Cheddar cheese grated
½ cup	Amul cheese grated
1 packet	Nacho chips
Instructions for Skinny Enchiladas
1.	Soak the quinoa in water for 10 minutes or so. Wash and rinse in water well. (3-4 times)
2.	Boil quinoa (in stock preferably) (1 cup quinoa = 2 cups liquid) on a gas stove for 10-15 minutes. It should be on a medium flame. Add ½ tsp salt whilst boiling.
3.	Boil the black beans or rajma in water. The beans should be cooked well but not mushy.
4.	Heat oil in a pan. Roast the corn kernels (if using fresh corn please boil the kernels first). Add the beans, quinoa and jalapenos and mix well. Add the cumin powder, salt, spring onions and mix well. Switch off the flame after a minute and keep aside.
5.	To make the sauce – boil the tomatoes in water until the skin peels off. Drain and cool. Remove the skin, puree it and strain it.
6.	In a pan heat the oil. Saute the mashed garlic until the raw smell disappears.
7.	Add the tomato puree. Add the taco seasoning and salt. Let it cook on slow flame for 8-10 minutes until the excess water evaporates. Add the sriracha sauce to it.
8.	Now in a baking dish, arrange the quinoa layer. Top it completely with the enchilada sauce. Grate both the cheeses on top and bake in a preheated hot oven @ 180 for 10 min. or so.
9.	Serve hot with nacho chips.