Mexican Vegetarian Bean & Cheese Enchiladas Recipe

Mexican Enchilladas

Yes you can make restaurant style Mexican Enchiladas at home absolutely 100% vegetarian. Mexican Vegetarian Bean & Cheese Enchiladas Recipe is a yummilicious Mexican dish with the goodness of black beans filled in a tortilla, dunked in a chilli pepper sauce and topped with stringy cheese. Mexican Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. A dish you can enjoy with your family over the weekend.

Ingredients For Mexican 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), 

Chili Flakes

1/2 tsp baking powder

Warm water

processed cheese

Mozzarella Cheese

Jallapenos and olives for garnishing

How to make Mexican Vegetarian Bean & Cheese Enchiladas Recipe:

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 pan at medium heat

Add 1 cup tomato puree

No need to add water

Sauce is ready, shift it to another bowl

Now we make vegetable filling for enchilladas:

Re heat the pan

2-3 tsp oil

Add 4-5 garlic cloves finely chopped

Add 1 small onion chopped

Don’t overcook

Add mushroom, zucchhini, bell peppers, capsicum, brocolli 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 dough

Cover and leave dough for 1 hour

Dough is ready, cut roundels of paratha size

Apply little oil on work surface

Flatten with 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 baking tray

If you don’t have 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 enchilladas

Spread mozzarella cheese

Garnish with jallapenos and olive

Bake in oven at 180 degree 10 min preheat and 20-25 min baking

Enjoy Mexican Enchiladas with fresh avacados