I was so excited to make enchiladas the second time to perfection that I barely paid attention to taking step by step pics of this salsa. You don’t even need it anyway since it’s all about mixing the raw ingredients with one boiled ingredient. SO let me tell you.. salsa can be made with any veggie/bean/ meat of your choice.. you’re welcome to try your own combinations and savour your gastronomical creativity!! This one has black bean, corn and a few other normal veggies. You might use it as a stuffing in your enchiladas or just dip your tortilla chips into this salsa alongside guac. Or even enjoy it as a salad as it is 🙂 If you do’t find black bean in your part of the town or they’re priced exorbitantly.. you might want to substitute it with red kidney beans ( rajma) or black eyed peas ( ALSANDE KAALU, in Kannada). Tastes equally good.
If you’re using the dry beans you will have to soak it overnight and then pressure cook it. If using canned then it’s ready to use.
Serves- 8 enchiladas
Shelf life- 2 days ( refrigerated)
|Black bean, boiled||1 ½ cups|
|Spring onion/ green onions||1 bunch|
|Red onion, finely chopped||1 cup|
|Sweet corn, frozen||1 cup|
|Lime juice||1 tsp|
- You can also add pepper powder if you’re eating it separately. But if you’re using it as a stuffing for enchiladas, you might want to refrain adding pepper since the sauce would be really spicy.
- cilantro/ coriander can also be added but it’s optional again.