Pineapple - Blackbean Enchiladas

This is a mexican dish made with pineapple,cheese and blackbean.This enchiladas offers both sweet and spicy flavors was a hit.







You Need:

For tortila:
Whole wheat flour - 200gm
All purpose flour - 50gm
salt - 1/4tsp
warm milk - for knead

Enchilada Sauce:
chicken broth - 2 cups
Gebhardt Chili Powder - 4 Tbs
Ground cumin - 1 tsp
Garlic powder (with no salt added) - 2 heaping tsp.
Salt - 3/4 tsp
Ground cinnamon (less than 1/16 tsp.) - 1 pinch
Sugar - 1/3 tsp
Cold water - 5Tbs
White flour - 5Tbsp

Enchilda:
Vegetable oil - 2tsp
yellow onion chopped - 1
Red bell pepper chopped - 1
pineapple tidbits in juice - 1
80% cooked black beans - 1/3cup
chopped green chiles - 6
salt - you need
fresh cilandro - 1/2cup
shredded reduced fad cheddar cheese - 2cup
Reduced fat sour cream - 1/2cup

Procedure:
Tortilla:

Mix the all purpose and Whole Wheat flour with salt add the warm milk knead it as like chapathi,keep it aside for 20mins.Divide the dough into lemonsize balls,roll like chapathi and put into hot tawa on both sides for 5-7secs,keep it aside this partialy cooked tortillas.

Enchilada Sauce:

In a 2 quart sauce pan add the chicken broth, chili powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.Turn off the heat, this enchilada sauce recipe is done.

Enchiladas:

Heat oven to 350 deg F.Drain the pineapple and reserve the juice.Spray the baking dish with cooking spray.In a nonstick skillet,haet oil over medium heat,add onion and bell pepper;cook 4to5mins or until softend.stir in pineapple,beans,green chiles and salt.cook and stir until thoroughly heated.Remove skillet from heat.Stir in 1/2 cup cilantro and 1and 1/2 cup of cheese.

Spoon and spread 1tbsp enchilda sauce onto each tortilla.Spoon about 3/4cup vegetable mixture over sauce on each.Roll up tortilla;place seam side down in baking dish.

In samll bowl,mix reserved 1/3cup pineapple juice and remaining enchilda sauce;pour over entire surface of enchiladas in dish.sprinkle with remaining 1cup of cheese.spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over bakine dish and seal tightly.

Bake 30 to 35 mins,removing foli during last 5 to 10mins of baking,until cheese is melted and sauce is bubbly.Top each baked enchilada with 1tablespoon sour cream and 1tsp cilantro.Serve warm.

This is my entry for Roti Mela