Veg Enchiladas. Some people think vegetarian food can't be filling. These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients.
My mother in law is from Mexico and taught me to make this delicious dish!
Serve with authentic refried beans, it has a taste different from the norm--so good!
Vegetable Enchiladas: cheesy vegetarian enchiladas are stuffed with tons of vegetables and are wrapped in a flavorful five minute homemade enchilada sauce!
You can cook Veg Enchiladas using 28 ingredients and 5 steps. Here is how you cook that.
Ingredients of Veg Enchiladas
- It's for of Sauce -.
- Prepare 3 Tbsp of Olive Oil.
- It's 3 Tbsp of All-purpose flour/Maida.
- Prepare 1 Tsp of Red chilli powder.
- It's 1 Cup of stock/water.
- Prepare 1/2 Cup of Tomato Puree.
- It's to taste of Salt.
- Prepare As required of Pepper to season.
- You need 1 Tsp of oregano.
- Prepare 1 Tsp of cumin powder.
- Prepare 1 Tbsp of brown/white sugar.
- You need 1 Tsp of Ginger Garlic Patse.
- You need For of Stuffing -.
- Prepare 1 Tbsp of Olive Oil.
- Prepare 2 Tsp of crushed/chopped garlic.
- Prepare 1 Cup of chopped capsicum (red, yellow, green).
- You need 1 Cup of Boiled Kidney beans.
- It's 6-8 of Mushroom which is optional.
- You need as per taste of Salt.
- It's as per taste of Pepper to season.
- You need 2 Tsp of Lemon juice.
- You need 1/2 Tsp of Cumin powder.
- Prepare 1 Tsp of Red chilli powder.
- You need 3-4 of Tomato Purée.
- It's as required of Fresh coriander leaves.
- You need 5-6 of Tortillas.
- Prepare 1 Cup of or more cheeses mixture (processed cheese + mozzarella + cheddar cheese).
- It's Few of Olives and tomatoes for topping.
Try my easy Cheese Enchiladas Recipe, this great make-ahead Mexican Casserole, or these Sour Cream Enchiladas! Heat oil in a skillet over medium heat; stir in onion and garlic. Add corn kernels, oregano, cumin, salt, and pepper. How to make vegetarian enchiladas Filling: Saute onion, garlic, peppers and mushrooms until cooked and starting to caramelize.
Veg Enchiladas instructions
- Heat some oil in a sauce Pan. Now add all-purpose flour, stir continuously, once it starts to change the colour, add chilli powder and mix for another 20-30 seconds and immediately add little water, stir it and followed by the tomato purée and mix it well. Next goes in the salt, black pepper, oregano, cumin powder, sugar, garlic and mix everything well and bring it to boil..
- Once it comes to a good boil, reduce the flame until it reaches a sauce consistency. It will take about 8-10 minutes. Switch off the flame and keep it aside..
- Now take olive oil in a pan, add garlic and sauté for a while, followed by onion and again sauté it. Next goes in the capsicums, mushrooms. Once they are tender, add the kidney beans, corn and sauté well. Add salt, pepper, lime juice, cumin powder, chilli flakes, tomato purée and mix it well and cook it for 5-8 mins. Add some chopped coriander leaves..
- Now place the tortilla on a flat surface, place the bean stuff in the centre and fold it equally from both the sides. Prepared the other tortillas as with the same process. Now Grease the baking tray with an oil and spread the prepared sauce, now place the stuffed tortillas over the sauce one by one, one after another. Now place the prepared souce again, this time on top of the tortillas and the spread the cheese on top of it among with olives and chopped tomatoes..
- Now place the tray in preheated oven for 15-20 mins on 200 degree Celsius or till the cheese is melted with golden brown. Take out the tray and serve it hot..
Season with salt, pepper and lime juice. Heat the oil in a large skillet over medium-high heat. Remove the pan from heat and stir in the chiles, beans, salt and pepper. Place a rack in top third of oven; heat broiler. Place tomatillos, onion, poblano chiles, serrano chiles, and garlic on a foil-lined rimmed baking sheet (it's okay to pack them close together).