Veg Enchilada recipe, an authentic Mexican vegetarian dish – Best in class #1 Veg recipe!

STUFFING PREPARATION

1. For preparing the stuffing, place a pan on high flame stove, add 1 tbsp of cooking oil and wait for it to heat up.

2. Add minced garlic and cook it until it’s light brown.

3. Then, add 2 medium-sized chopped onions and cook them until its translucent.

   

4. Add 1 tbsp Mexican masala, 2 chopped tomatoes, and salt as per taste.

   Cook for a few minutes by closing the lid of a pan and add water if necessary to prevent burning.

    

5. Mash the mixture in the pan with a masher until it becomes a puree-like consistency.

   

6. To prepare the stuffing, you should add boiled black beans and pinto beans to the mixture.

   You can easily find canned black beans and pinto beans at the store which are ready to use instantly, however if not possible then you can make them at home by soaking them in water for 6-8 hours and then cooking them in a pressure cooker until they are soft. In this recipe, I have used only black and pinto beans, but you can add kidney beans if available.

7. Add 2 teaspoons of sugar and 1 tablespoon of spicy tomato sauce.

   

8. Then, adjust the salt and red chili powder to your liking.

9. If you want the stuffing to be spicier and more flavorful, you can also add some crushed black pepper.

10. After adding all the ingredients, stir the mixture thoroughly and cook for a few minutes until it's well heated and evenly mixed.

11. After turning off the stove, mix in 1/2 cup of chopped green pepper (capsicum) to the Enchilada stuffing.

    Mix well, and the Enchilada stuffing is ready.

    

    In Enchiladas, we don't prefer green peppers to be overcooked or become too crunchy, so they are added at the end to the already heated mixture.

ENCHILADA WRAP PREPARATION

1. Take a baking tray and spread Mexican sauce evenly at the bottom of the baking tray.

   

2. Spread a generous amount of the stuffing mixture onto each tortilla.

3. Sprinkle Mexican cheese on top of the stuffing and then fold both ends of the tortilla over the filling to prevent any stuffing from coming out.

   

4. Place the filled tortilla in a baking tray.

5. Repeat this process for all the remaining tortillas and place them in the baking tray as well.

6. On top of all the tortillas placed in a baking tray, spread the Mexican sauce evenly first and then spread the Mexican cheese evenly to make a nice cheesy layer.

   

7. Lastly, place the cut jalapenos on top of the cheese layer to make it more flavourful. Now, our baking tray is ready to go in the oven for baking.

   

BAKING

1. Preheat the oven to 170°C and let it heat up for 10 minutes.

2. Place the prepared baking tray in the oven and bake for 10-15 minutes at 170°C or until the top layer of the enchiladas becomes lightly browned.

   
   To save on time, it is a good practice to prepare Guacamole (avocado dip), while the baking continues in the oven which is detailed in next section.

GUACAMOLE (AVOCADO DIP)

1. Cut 2 to 3 avocados in half, remove the pits and scoop out the flesh into the bowl.

2. If the avocados are firm, use a masher; otherwise, a spoon or fork will suffice. Mash or squeeze until a smooth consistency is achieved.

   

3. Add finely chopped tomatoes, red onion, and cilantro to the mashed avocado.

4. Season with salt, black pepper, and lemon juice to your liking.

5. Gently combine all the ingredients until well-mixed. Your guacamole is now ready. If not consumed within an hour or so, transfer it to an airtight glass container to prevent the browning of the avocados.

   

   

SERVING VEGETARIAN ENCHILADAS

1. Serve baked delicious Enchiladas on a tray with a mouthwatering guacamole and enjoy this tasty Vegetarian Mexican dish.