How to make Veg Mexican Enchilladas

On popular demand, here it is Mexican Enchiladas 100% vegetarian.


Ingredients of Enchiladas

  • 4-5 tomatoes charred on flames.
  • Oil.
  • Garlic cloves finely chopped.
  • 1 medium-size.
  • Onion finely chopped.
  • A few green onions finely chopped.
  • Salt.
  • 1 tsp oregano.
  • 1/2 tsp chilli flakes.
  • 1/2 tsp Roasted cumin seeds powder.
  • 1 tsp sugar to balance tomato sourness.
  • 1 cup tomato puree.
  • Mushroom chopped.
  • Zucchini chopped.
  • Capsicum / Bell-peppers chopped.
  • Broccoli chopped.
  • 1 small onion chopped.
  • Some boiled.
  • Kidney beans and corns.
  • Salt.
  • Chilli flakes.
  • Oregano.
  • 1/2 tsp roasted cumin seeds powder.
  • Finely chopped green onions.
  • 1 cup wheat flour.
  • 1/2 cup plain flour (Maida).
  • Cumin seeds (Jeera).
  • Chilli Flakes
  • 1/2 tsp baking powder.
  • Warm water.
  • Processed cheese.
  • Mozzarella Cheese.
  • Jalapeños and olives for garnishing.


How to make

  • First, make Sauce: In a pan, take 1 tbs oil.
  • Take 3-4 garlic cloves finely chopped.
  • Add 1 medium size onion finely chopped.
  • Add some green onions finely chopped.
  • Add some salt.
  • Don’t overcook vegetables as all these will be getting baked.
  • Once onions are half cooked, add the charred tomatoes.
  • Add 1 tsp oregano.
  • Add 1/2 tsp chilli flakes.
  • Add 1/2 tsp Roasted cumin seeds powder.
  • Add 1 tsp sugar to balance tomato sourness.
  • Keep the pan at medium heat.
  • Add 1 cup tomato puree.
  • No need to add water.
  • The sauce is ready, shift it to another bowl.
  • Now we make the vegetable filling for enchiladas.
  • Reheat the pan
    2-3 tsp oil.
  • Add 4-5 garlic cloves finely chopped.
  • Add 1 small onion chopped.
  • Don’t overcook.
  • Add mushroom, zucchini, bell peppers, capsicum, broccoli chopped.
  • Add boiled kidney beans and corns.
  • Add salt, chilli flakes, oregano.
  • 1/2 tsp roasted cumin seeds powder.
  • Mix well.
  • Add finely chopped green onion.
  • Next, we make tortillas.
  • In a bowl, take 1 cup wheat flour.
  • 1/2 cup plain flour (Maida).
  • Some cumin seeds, chilli flakes and salt.
  • Add 1/2 tsp baking powder.
  • Add 1 tbs oil.
  • Add warm water to make a dough.
  • Apply little oil on the dough.
  • Cover and leave the dough for 1 hour.
  • The dough is ready, cut roundels of paratha size.
  • Apply little oil on the work surface.
  • Flatten with a rolling pin.
  • Roast on both sides.
  • We need half-cooked tortillas only.
  • Now add 1.5 tbs sauce in the vegetable filling.
  • Fill tortillas with veggies, processed cheese.
  • Make a roll and place in the baking tray.
  • If you don’t have an oven, you can bake it on gas by placing salt at bottom and keeping tray on a stand.
  • Cook till cheese gets melted
  • Pour sauce on top of enchiladas.
  • Spread mozzarella cheese.
  • Garnish with jalapeños and olive.
  • Bake in the oven at 180 degrees 10 min preheat and 20-25 min baking.
  • Enjoy Enchiladas with fresh avocados.

Watch Veg Mexican Enchilladas Recipe

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Recipe Reviews

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