Easiest Way to Prepare Appetizing Veg Mexican Enchiladas

Veg Mexican Enchiladas. 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! Serve with authentic refried beans, it has a taste different from the norm--so good!

A dish you can enjoy with your family over the weekend. 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! You can cook Veg Mexican Enchiladas using 16 ingredients and 3 steps. Here is how you cook that.

Ingredients of Veg Mexican Enchiladas

1. Prepare of Corn tortillas.
2. You need to taste of Salt.
3. You need of Boiled kidney beans.
4. It's of Sour cream.
5. It's of Avocados.
6. Prepare of Boiled corn kernels.
7. You need of Chopped carrots.
8. You need of Multi coloured chopped capsicums.
9. Prepare of Chopped zucchini.
10. You need of Chopped onions.
11. You need of Boiled and peeled and crushed tomatoes.
12. Prepare of Grated cheese.
13. You need of Oregano.
14. Prepare of Little sugar.
15. You need of Paprika powder.
16. It's of Garlic paste.

How to make vegetarian enchiladas First, cook the garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft. Add in the frozen corn and cook a few more minutes while it defrosts. Next, add the black beans, cream cheese, mexican cheese, paprika, cumin, chili powder, and fresh lime juice. Lower heat to medium add bell pepper, yams, garlic and salt.

Veg Mexican Enchiladas instructions

1. Heat oil, add chopped onions, garlic, when golden brown add all the vegetables(capsicums,zucchini, carrots, beans, corn) saute for around 10 mins, add salt, paprika, cumin powder..
2. Heat oil add garlic paste and crushed tomatoes, salt, pepper powder, oregano. Simmer for 10 mins. Remove from heat and add sour cream.mix well and leave aside.
3. Assemble in a baking dish by folding vegetables in corn tortillas. Top with tomato sauce and grated cheese. Decorate with olives and jalapenos bake for 15 mins in full heat. Enjoy.

How to make vegan enchiladas First, you have to finely dice all the vegetables before you heat a skillet with olive oil. Sauté the onions and bell peppers until they are soft and translucent. Then add the garlic and the mushrooms to the skillet and stir them well. Even though this filling is super simple—sautéed onions and kale mixed with canned pinto. Heat the olive oil in a large frying pan or wok over a medium/high heat.