Mexican vegetarian bean and cheese enchiladas Recipe

Ingredients For Mexican vegetarian bean and cheese enchiladas Recipe

• 6 tortilla
• 2 cup tomato salsa
• 1.5 cup shredded cheese
• 2 teaspoon olive oil
• 4 sprig spring onion finely chopped
• 3 sprig parsley leaves chopped
• 8 oregano leaves
• 4 sprig cilantro, chopped
• 400 gram For filling : red kidney beans, rinsed and cooked drained
• 1 cup cottage cheese cut into small cube
• 1 cup green and red bell pepper
• 0.5 teaspoon Black pepper
• As required Salt
• 2 tablespoon Oil
• 1 tablespoon ginger garlic paste
• 3 green chilies
• 1 Onion
• 1 tablespoon Chopped coriander seeds
• 1 teaspoon red chili powder