Vegetarian Enchiladas

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 30 minutes

Cook Time 1 hour

SOAKING TIME 8 hours

Servings PEOPLE

Calories 526kcal

Equipment

Baking tray
bowl
spoon
spatula
knife
chopper
small pot with lid
Pan with lid
blender

Ingredients

Enchilada sauce makes 1 big bowl

6 tomato chopped
1 onion chopped
5 garlic clove, chopped
1 red capsicum de seeded and chopped
2.5 tbsp oil I had used olive oil
1.5 tbsp flour
1 cup water
2 tsp paprika powder
1 tsp chili flakes or as per spice level needed
1 tsp roasted cumin powder
1 tsp dried mixed herbs
8 drops tobasco sauce
salt as per taste

Enchiladas stuffing

1 tbsp oil I had used olive oil
1 onion finely chopped
2 garlic finely chopped
1/2 green capsicum finely chopped
1/2 red capsicum finely chopped
1 cup broccoli grated or finely chopped in the chopped
8 mushrooms chopped
1 cup spinach washed and finely chopped
1 tsp paprika powder
1 tsp chili flakes or as per spice level needed
1 tsp mixed herbs
1/2 tsp roasted cumin powder
1.5 cup kidney beans rajma, boiled
2 tbsp parsley washed and finely chopped
2 tbsp coriander washed and finely chopped

Assembling enchiladas

8 corn tortilla or any tortilla of your choice. I had 15 cm diameter tortillas
1/2 cup cheese grated - I had mixed cheese packs of mexican cheese that had mixed of mozarella, red cheddar and colby
1/2 tsp mixed herbs
1/2 tsp chili flakes
1 tbsp virgin olive oil to drizzle while serving
1 tbsp parsley washed and chopped for garnishing
1 tsp oil to grease the tray

Instructions

Enchilada sauce

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.

Assembling enchiladas

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.

Nutrition