Pan cooked Enchilada (vegan with & without cheese)

(🟩Note for vegan skip cheese part)

Ingredients
(Step-1)
-6 Tortilla Wraps
Previous day
-1 cup kidney beans rinse & wash for a couple of times, then soak in enough water for 10 hours or overnight
Next day discard soaked water drain & rinse
Add 4 glass fresh water salt to taste & pressure cook until they are cooked & tender (check pressing a bean with your finger, Rajma should be completely cooked) strain and set aside to cool.

-Soak 1/2 cup cashew nuts for 2-3 hours then blend to a smooth paste.
Set aside
-2 Boiled corn

(Step-2)
-5 tomato ( boiled peeled skin)
-10 garlic cloves
-1/2 tsp freshly crushed black pepper
-5 soaked dry chilies (remove seeds)
-1/2 warm water
-1/2 tsp vinegar
-1/2 tsp sugar

-Pressure cook tomato garlic together, peel tomatoes skin
-grind:add cooked tomatoes, garlic soaked dry chilies, pepper, hot sauces.
-Add very little water and grind to smooth purée
-Set aside

(Step-3)
TOMATO & GARLIC ROUX
-3 tbsp olive oil
-3 tbsp plain flour/maida
-Fresh or dry -rosemary, thyme, basil leaves
-1/2 cup water
-3 tbsp tomato ketchup
-salt to taste

-Heat a pan add olive oil, add
-add flour stir and cook for 2-3 minutes very low flame
whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing.  This will eliminate any floury flavors. Allow to cook minute or two

-add fresh rosemary, thyme,basil leaves stir until fragrant, add Enchilada sauce (tomato purée sauce), tomato ketchup
-salt to taste
-add water simmer for 5-8 minutes
-Fish out herbs-thyme, rosemary, basil
-turn off the flame set aside
-Add cashew paste mix well set aside

(Step-4)
-1 bowl grated mozzarella cheese + cheddar or Amul cheese ( for vegan skip this)
-2 medium white or red onion finely chopped
-2 medium firm tomato finely diced (remove seeds)
-Handful parsley chopped
-handful fresh coriander leaves chopped
-1 boiled corn
-1 cup green onion leaves chopped
-1/2 cup Enchiladas sauce
-1 lime juice

LETS WRAP ENCHILADAS
-In a bowl add cooked kidney beans,fresh coriander, parsley leaves, green onion leaves, tomato, Enchilada sauce mix well set aside, lime juice
-Make sure to thoroughly heat your corn tortillas before trying to roll them up
-add 2-3 tbsp filling mixture on the tortilla add Enchilada sauce, add cheese roll & fold all sides also brush roll with olive oil
-Heat brush olive oil to the Grill on/Skillet, cook under a medium heat
-Place 2 wraps at a time, in the pan grill for 3 minutes until slightly crispy & golden on both sides
-Now add 2 tbsp Enchilada sauce & shredded mozzarella cheese, Amul cheese on top. cover and cook until cheese melted
-Remove from pan cut each wrap
-Serve with salsa or additional sour cream or Enchilada sauce
-Enjoy!!!