Veg Enchiladas & Quesadillas

Ingredients

• 4Homemade tortillas (see recipe)
• 2 dspMushroom, chopped
• 2 dspTomato, chopped
• 1/2 cupLettuce, chopped
• 2 dspOnion, chopped
• 1Green chilli, chopped
• 1/2 tspSchezwan sauce
• 1/2 tspMixed herbs
• 2 tspWorcestershire sauce
• 2 dspOil
• 1 tspVinegar
• 1/4 tspBlack pepper powder
• 1/2 tspGarlic paste
• 1/2 tspSalt
• 2 dspR/Y/G capsicum, chopped
• 1/2 cupCheese, grated
• 1/2 cupMarinara red sauce (see recipe)
• 1/2 cupWhite béchamel sauce (see recipe)

Method

1. 1

   Cook the tortillas lightly on a hot tawa, just till blistered. Set aside.

2. 2

   Filling: heat oil. Sauté garlic and onion 30 seconds. Add mushroom, capsicum, lettuce, tomato and green chilli. Toss on a high flame 2 minutes.

3. 3

   Add Schezwan, Worcestershire, vinegar, salt, pepper and mixed herbs. Toss 1 minute. Off heat — keep the filling crisp.

4. 4

   For ENCHILADAS: spoon the filling along one edge of each tortilla and roll up. Place seam-down in a baking dish. Pour marinara on top, drizzle white sauce. Shower with cheese. Bake at 200°C for 12 minutes till the cheese melts.

5. 5

   For QUESADILLAS: spread the filling on half of each tortilla, sprinkle cheese, fold over into a half-moon. Pan-fry in a hot dry tawa with a little oil for 90 seconds per side. Slice into wedges to serve.