This veggie enchilada recipe is one of my favorites and has been finalized after several iterations over the last 2 years! The enchiladas are easily better than any enchiladas I have had at Mexican restaurants and they are relatively easy and quick to make. One more awesome thing about this recipe is that you can eat it without any dairy, making it a perfect dish for vegan dinners. Ingredients 1. 1/2 Onion 2. 3 bulbs Garlic 3. 4 Mushrooms 4. 1/2 green pepper 5. 1/2 cup white corn 6. 1 Jalapeno 7. Can of black beans 8. 2-3 Tbsp Olive oil 9. Enchilada sauce (this can be found in Mexican section in the grocery store) 10. Shredded cheese (optional) Steps: 1. Preheat oven to 375 F 2. Finely chop onion and sauté with one tbsp of olive oil 3. Use a garlic crush or apply pressure with knife to crush the garlic. Add to onion in pan. Wait till onion caralmalizes 4. Add chopped green peppers and mushroom. Cook for 3-4 mins 5. Add 1/2 cup beans with a little bit of water from the can. Let it cook for another 2-3 mins 6. Add 1/3 cup of enchilada sauce to the pan. Add salt and pepper or Mexican seasoning to taste 7. Add frozen corn. Cook for for 2-3 minutes. Keep stirring to make sure the mixture doesn't stick to the pan too much 8. Use a non stick pan or place aluminum sheet in a baking tray. Spray oil to make sure the tortilla doesn't stick. (Its better to use a non stick pan - I rarely have luck with foil) 9. Place the tortilla in the pan and add the mixture. 10. Roll the tortilla into an enchilada. Place finely cut jalapenos on top and pour 1-2 tbsp of enchilada sauce on the enchilada 11. Optional: Add shredded cheese 12. Bake for 20-30 mins or until the enchilada looks cooked and somewhat crunchy. 13. Serve with sour cream and/ or guacamole Chopped onions in the pan (top left) with mush rooms and peppers (middle) and beans, corn and enchilada sauce (top right) Tortilla rolled out on pan (top left) and filling in the tortilla (top right) Rolled enchilada with jalapenos and enchilada sauce (top left), shredded cheese (middle) and final enchilada after being baked (top right) This is a really yum recipe and I haven't followed any online recipe to make this. The extra mix can be stored in a container for a few days so you can make enchiladas easily multiple times a week! Hope you enjoy this delicious enchilada recipe!
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12/29/2023 04:37:24 am
How did you come up with the idea to serve the enchiladas with sour cream and/or guacamole? Any particular flavors you were aiming for? Regards <a href="https://sas.telkomuniversity.ac.id/en/">Telkom University</a>
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MahimaNuclear Engineer, Product and Strategy expert, Vegetarian, Adventurer. Categories
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