An enchilada is a corn tortilla rolled around a filling and covered with chili pepper sauce. Enchiladas can be vegetarian or non-vegetarian. I made these Mexican Veggie Enchiladas last week. It was a Dinner for Three- Mexican Veggie Enchiladas with Re-fried Beans, Spanish rice and Mexican Bean Salad. And for dessert we had Chocolate Chip Banana Bread.

So, let’s bring a little taste of Mexico to your table. If you want to use homemade sauce then do it in advance. This recipe is quick. You can assemble everything and then when you are ready just pop it in the oven and bake for 15-20 minutes.

Mexican Veggie Enchiladas: Makes approximately 7-8 enchiladas

Main ingredients:

• Corn Tortillas – 8

• Enchilada sauce (homemade or store bought) – approximately 3-3 ½ cups (please check the recipe at the end)

• Shredded Cheese – Colby/Cheddar/Monterey Jack. I used Cheddar and Monterey Jack blend

• Re-fried Beans – 1 can (15 oz)

• Spring Onion – only greens, 1/2 cup

For filling:

• Tomato- 1 large  or 2 small, chopped (you can use the left over tomato for the salad)

• Onion- ½ large or 1 small, chopped (you can use the left over onion for the salad)

• Bell pepper -1, chopped (you can use the left over bell pepper for the salad)

• Taco seasoning – to taste

• Salt – to taste

Let’s make the filling first:

• Heat oil in a pan. Saute tomatoes, onion and bell pepper for few minutes. Add salt, taco seasoning. Do not overcook. Transfer the mixture to a plate/bowl.

Re-fried Beans:  Spice it up if you like. Follow the directions given on the can for heating. Add taco seasoning to it.

Assemble Enchiladas:

• Pre-heat the oven on 400 F.

• Coat the bottom of your baking tray with cooking spray. Then spread few 2-3 spoons of Enchilada sauce.

• Now, start working on the assembling part.

(Some people dip the tortilla in the sauce then place the mixture and top it with cheese).  I did it this way:

• Spread 1 spoon of sauce on the tortilla, place 1-2 spoons of re-fried beans along the center, on top of that 2 spoons of the veggie mixture, add little bit of spring onion greens.

• Sprinkle cheese over the filling and roll the tortilla tightly and lay them seam-side down in a the baking dish. Repeat the same process with rest of the tortillas.

 

• Pour the remaining sauce over the rolled enchiladas, sprinkle with the remaining cheese, and bake for 20 minutes, until the enchiladas are heated through and the cheese has melted.  Sprinkle with green onions and allow enchiladas to cool for 5 minutes before serving. You can also add Black Olives.

 

Mexican Veggie Enchiladas are out of the oven and your dinner is ready to be served.

 

Recipe for Chocolate Chips Banana Bread, Spanish Rice & Corn-Beans Salad in next post.

 

(Enchilada sauce recipe: adapted from www.showmethecurry.com

• Flour – 1 Tablespoon
• Oil – 1 Tablespoon
• Tomato Sauce – 8 oz can
• Broth/Stock – 14 oz can
• Water – 1/4 cup
• Oregano – 1/4 teaspoon
• Garlic Powder – 1/2 teaspoon
• Cumin Powder – 1/2 teaspoon
• Salt – to taste
• Sugar – 1/2 teaspoon or to taste
• Red Chili Powder – to taste.

Method: Heat Oil in a pan. Add All-purpose Flour and whisk well. Once the flour turns light pink, add Broth, Tomato Sauce, and Water. Add Garlic Powder, Cumin Powder, Oregano, Salt, Sugar and Chili Powder. Mix well, cover and allow to come to a boil.)

Enjoy!!