Recipe: Perfect Veg enchiladas

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.

Add corn kernels, oregano, cumin, salt, and pepper. Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! You can have Veg enchiladas using 25 ingredients and 19 steps. Here is how you cook that.

Ingredients of Veg enchiladas

1. Prepare 3 of tortilla disc.
2. You need of For the filling-.
3. Prepare 1 cup of rajma beans (soaked overnight and boiled in salted water).
4. It's 1 of capsicum finely chopped.
5. It's 4 of spring onion (bulb&greens) roots finely chopped.
6. You need 1 tbsp of olive oil.
7. You need 1 tsp of chopped garlic.
8. You need 1 tsp of paprika.
9. It's 1 tsp of cumin powder.
10. Prepare to taste of Salt.
11. Prepare of For the gravy-.
12. It's 1 tbsp of oilve oil.
13. Prepare 1 of capsicum finely chopped.
14. Prepare 3 of tomatoes sliced.
15. Prepare 1 tsp of garlic finely chopped.
16. You need 2 of white spring onions finely chopped.
17. It's 1 tbsp of refined flour.
18. You need 1 tbsp of vinegar.
19. It's 1 tsp of sugar.
20. It's to taste of Salt.
21. You need 1 tsp of chilli flakes.
22. It's 1/2 tsp of oregano.
23. It's 1 tbsp of habanero sauce.
24. Prepare 1/2 cup of water.
25. It's 1 tbsp of tomato sauce.

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! Try my easy Cheese Enchiladas Recipe, this great make-ahead Mexican Casserole, or these Sour Cream Enchiladas! How to make vegetarian enchiladas Filling: Saute onion, garlic, peppers and mushrooms until cooked and starting to caramelize.

Veg enchiladas step by step

1. In a pan heat olive oil, over medium heat,add 1 tsp finely chopped garlic,saute for a minute.
2. Next goes in chopped spring onions whites,give it a light stir.
3. Add finely chopped capsicum,again give it a light stir.
4. Add boiled beans, (boiled beans with water and salt till soft).
5. Add salt,sweet peprica, cumin powder,mix well.
6. Mash half of the beans with spoon or potato masher.
7. Stuffing is ready.
8. Now for gravy smoking some olive oil in pan.
9. Add in crushed garlic, white spring onions,some chopped tomatoes,1 tbsp flour, along with this add 1 tsp sugar, vinegar,sweet pepper, coriander leaves chopped,salt and 1/2 cup of water.
10. Mix all ingredients well,cook for 10 minutes, blend the mixture and make puree.
11. Add 1 tbsp harbenero sauce,chilli flakes, oregano.
12. Mix well your sauce is ready.
13. Now take baking dish,spread sauce at bottom.
14. Take tortilla disc,place bean mixture,and sprouted moong.
15. Roll and place in baking dish,place seam side down.
16. Pour remaining sauce,.
17. Sprinkle cheese.
18. Place the dish in preheated oven for 10 minutes.
19. Cut and serve 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).