Vegetarian Enchiladas
Vegetarian enchiladas are so easy to make at home and a very pleasing dinner mains if you are having people over. I love trying different variations of vegetarian enchiladas when we dine at Mexican restaurants.
I also love preparing them at home, as its easy. I make the sauce also at home, it really takes few ingredients you probably have at home and you just toss everything together.
Don’t skip on the sauce. I have a small amount of dairy in this sauce, it makes a little creamy. You can easily skip it. But it taste great. If you do not have taco seasoning, just mix red chili powder, oregano, garlic powder, onions powder and make your own. I don’t have exact recipe to share here, but its all the good flavors that we get mixing in some of the spices.
What can you add in the enchiladas?
I am sharing a vegetarian recipe, so I have used bell peppers, squash, onions etc. You can add so many more things like spinach, olives, mushrooms, vegetarian protein etc.
For added flavors, I also like to add beans and corn. I will highly recommend you saute the vegetables before adding them to the tortillas. It’s important as they get cooked slightly and develop nice flavor, then being added raw. By cooking them down, you also take away extra water from some of the vegetables.
Lightly frying the tortillas is also important in terms of flavors, and flexibility in folding them.
I have tried it both ways, I prefer to lightly fry the tortillas. Assembly is quick once you have all the elements ready and prepared.
Vegetarian Enchiladas
Ingredients
Tomato sauce
- 1 cup tomato sauce
- 2 tbsp cashew cream/ sour cream optional but gives good creaminess
- 1 tsp Oregano
- 1 tbsp Taco seasoning
- 1 tsp cayenne pepper
- Salt to taste
- ¼ tsp Pepper
- Pinch sugar
Stuffing
- 4 tbsp olive oil divided
- ½ cup onions chopped
- 2 cloves garlic grated or 1 tsp garlic powder
- 1 zucchini chopped
- 1 cup mix bell peppers red and green, chopped
- 1 cup black beans
- 1 cup corn
- 1 tsp Oregano
- ¼ tsp chili flakes
- ½ tsp garam masala optional
- Salt to taste
- ¼ tsp Pepper
- 6 corn or flour tortillas medium sized
- 1-1 1/2 cup cheese mexican blend
- 2 tbsp cilantro
- Garnish cilantro and scallions, avocado sliced, radish slices, jalapenos, sour cream etc.
Assembly
Instructions
Stuffing
- Take 2 tbsp of oil in a pan on medium heat, once the oil heats up add the onions, garlic and saute it for few seconds.
- Gradually, add all the other chopped vegetables like zucchini and bell peppers. Stir everything and let it cook for a little bit until the vegetables soften up. Add the beans and corn too.
- One by one add all the seasonings like oregano, chili flakes, garam masala, salt and pepper. You can also add a little bit taco seasoning. Stir to mix and carefully taste it as it will hot, add if more seasonings needed. I like to keep vegetables slightly crunchy as they will anyways get cooked in the oven.
- You want vegetables char a little bit; they taste awesome that way.
- Remove the pan and let it cool down a bit.
Tomato sauce
- In another bowl, mix all the ingredients for the sauce. Taste and see if you need to add anything more.
- Heat a skillet or pan on medium heat, add 1 tbsp or 2 of olive oil and once the oil is slightly hot, cook tortilla just lightly on both sides. Remove them in a dish.
Assembly
- Pre-heat oven to 400F.
- In a baking dish, cover the bottom of the dish all around with about 2-3 tbsp sauce.
- Take one tortilla at a time, add tbsp sauce, vegetable mix and some cheese. Roll them and put the seam side down on the baking dish. Finish with all the other tortilla. Line all of them in the baking dish.
- Add some more sauce and sprinkle cheese all over and cover the baking dish with aluminum foil and bake it at 400F for 20 minutes.
- Serve it with avocado, radish, jalapeno slices and garnish it with scallions and cilantro.
Notes
XO, Devangi