Veg Enchiladas

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Name 

Veg Enchiladas 

Category 

Entrée / Main course/ quick meal 

Cuisine 

Mexican 

Type 

Vegetarian 

Background 

Enchiladas originated in Mexico, dating back to the Aztec civilization. Traditionally made by rolling corn tortillas around fillings and topping them with chili sauce, this dish has evolved into countless variations. Veg enchiladas are a wholesome and flavorful alternative to their meat counterparts, celebrated worldwide for their comforting and zesty flavors. These enchiladas bring together a beautiful medley of veggies, beans, and cheese, capturing the essence of Mexican cuisine in a wholesome vegetarian meal. 

Veg Enchiladas

Recipe 

Servings -   4 (2 enchiladas per person)

Preparation time -  15 minutes (chopping veggies, preparing filling)

Cooking time - 25 minutes (sautéing + baking)
 

Ingredients 

  • 8 corn or flour tortillas 

  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, corn, and spinach), diced 

  • 1 cup cooked black beans 

  • 1 cup shredded cheese (cheddar or a Mexican blend) 

  • 2 cups enchilada sauce (store-bought or homemade) 

  • 1 tablespoon olive oil 

  • 1 teaspoon cumin powder 

  • 1 teaspoon smoked paprika 

  • 1 teaspoon chili powder 

  • 2 garlic cloves, minced 

  • Salt and pepper to taste 

For Garnish 

  • Chopped fresh cilantro 

  • Sliced jalapeños 

  • Sour cream or plain yogurt 

Equipment Needed 

  • Large skillet 

  • Baking dish 

  • Oven 

  • Cutting board and knife 

  • Mixing spoon 

 

Instructions: 

Prepare the Filling 

  • Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant. 

  • Add mixed vegetables, black beans, cumin powder, smoked paprika, chili powder, salt, and pepper. Cook for 5-7 minutes until vegetables are tender but still slightly crisp. Set aside. 

Assemble the Enchiladas: 

  • Preheat the oven to 375°F (190°C). 

  • Spread a thin layer of enchilada sauce at the bottom of a baking dish. 

  • Warm the tortillas slightly to make them pliable. Place 2-3 tablespoons of the vegetable mixture in the center of each tortilla. Add a sprinkle of cheese, then roll tightly. 

  • Place the rolled tortillas seam-side down in the baking dish. 

Bake 

  • Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the rest of the cheese on top. 

  • Bake for 20-25 minutes until the cheese is melted and bubbly. 

Serve 

  • Garnish with cilantro, jalapeños, and a dollop of sour cream. Serve hot! 

Tips 

  • Use fresh corn tortillas for an authentic flavor. 

  • For added variety, experiment with fillings like roasted sweet potatoes, mushrooms, or quinoa. 

  • To make it vegan, use plant-based cheese and sour cream alternatives. 

  • If you like extra spice, drizzle some hot sauce on top before serving.