Veg Enchiladas

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.