Vegetarian Enchiladas is a baked dish made with corn tortilla rolled in a filling made with beans and vegetables and covered in a tomato based sauce. Cheese is sprinkled on the top to make it cheesy. Every bite of enchilada is balanced and fragrant with fresh herbs, roasted cumin powder, paprika , beans and vegetables and well balanced with the spiced tomato sauce and cheese. This one meal dish is a comfort food for a lovely lunch, brunch or dinner.
Course brunch, festivalfood, Main Course, maindish, one meal dish, savoury
Cuisine Global, Mexican
Keyword baked, enchilada sauce, enchiladas, festival food, kidney beans, mexican, rajma, red bell pepper, savoury, sundried tomato
Prep Time 30minutes
Cook Time 1hour
SOAKING TIME 8hours
small pot with lid
Pan with lid
Enchilada sauce makes 1 big bowl
1red capsicumde seeded and chopped
2.5tbsp oilI had used olive oil
1tspchili flakesor as per spice level needed
1tsproasted cumin powder
1tspdried mixed herbs
salt as per taste
1tbspoilI had used olive oil
1/2green capsicumfinely chopped
1/2red capsicumfinely chopped
1cupbroccoli grated or finely chopped in the chopped
1cupspinachwashed and finely chopped
1tspchili flakesor as per spice level needed
1/2tsproasted cumin powder
1.5cupkidney beansrajma, boiled
2tbspparsleywashed and finely chopped
2tbspcorianderwashed and finely chopped
8corn tortillaor any tortilla of your choice. I had 15 cm diameter tortillas
1/2cupcheesegrated - I had mixed cheese packs of mexican cheese that had mixed of mozarella, red cheddar and colby
1tbspvirgin olive oilto drizzle while serving
1tbspparsleywashed and chopped for garnishing
1tspoilto grease the tray
Grease a baking tray with oil and put the chopped tomato, onions, red bell pepper, garlic. Rub some oil on them.
Grill in a pre heated fan forced oven at @ 250 C for 20 minutes or till the vegetables are nicely charred. Remove from the oven. Let everything cool and blend in a blender to a smooth paste. Remove in a bowl. This way it gives a nice smokey flavor to the sauce.
Heat oil in a small pot. Add flour.
Cook on medium heat till the flour is bubbly and aromatic.
Add the blended roasted vegetables and saute.
Add salt and water and cover and cook till one boil on medium heat.
Add spices - paprika powder, roasted cumin powder, chili flakes, mixed herbs. Mix well and cook.
Add tobasco sauce and mix. (You can add 1 tsp sugar if needed to balance the souress of the sauce. I have not added).
Cover and simmer for 7-8 minutes stirring in between.
The enchilada sauce is ready. Remove in a bowl and keep aside. (You can double the quantity and freeze for couple of months and thaw and use).
Enchiladas stuffing sufficient filling for 8 -9 tortillas
Heat oil in a pan. Add finely chopped onions and garlic. Saute.
Add red and green bell pepper (you can add yellow too if you have). Saute.
Add the finely chopped or grated broccoli. Add some salt and cover and cook for 4-5 minutes.
Add the chopped mushrooms and cook for couple of minute.
Add chopped spinach and cool till it softens.
Add spices - mixed herbs, paprika, roasted cumin powder, chili flakes and salt
Add the boiled kidney beans (rajma. I had soaked the around 3/4 cup of rajma overnight and then pressure cooked with water and salt for 6-7 whistles on high heat and 2 whistles on low heat. Let the pressure cooker cool by itself and drain the rajma in a strainer).
Mix the rajma well. With back of the spoon mash some rajma. Add parsley and coriander and mix well.
Add 2-3 tbsp of the prepared enchilada sauce.
Mix well. The enchilada stuffing is ready.
Remove enchilada stuffing in a bowl and keep aside.
Grease a 24 x 24 cm square pan with oil.
Put 5-6 tbsp enchilada sauce on the baking tray and spread it evenly.
Take one tortilla. Spread around 2 tbsp of stuffing on it at the center.
Now roll the tortilla to make a roll.
Place the seam side stuffed and rolled tortilla on the baking tray. I got to arrange 6 tortilla in a tray horizontally, 1 vertically and 1 cut into halves and arranged in the gap. So arrange the tortilla as per the tray you have. But always put the seam side down.
Now pour the remaining enchilada sauce on the tortilla and spread evenly.
Sprinkle the grated cheese all over and sprinkle some mixed herbs and chili flakes on it. ( I had used the mixed of Mexican grated cheese such as mozarella, red cheddar and colby). You can sprinkle the cheese of your choice or just mix of mozarella and cheddar.
Bake in a preheated oven at 180 C for 15 minutes.
Remove from the oven and serve vegetarian enchilada warm.
Remove the vegetarian enchilada in a serving plate and sprinkle some mixed herbs, chili flakes on it. Drizzle some virgin olive oil and garnish with some freshly chopped parsley.