Easy Vegetarian Mexican Enchiladas
Ingredients
Sauce
- 1 tablespoon oil
- 3-4 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- some green onions, finely chopped
- salt to taste
- charred tomatoes
- 1 teaspoon oregano
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon roasted cumin seeds powder
- 1 teaspoon sugar
- 1 cup tomato puree
Filling
- 2-3 teaspoons oil
- 4-5 garlic cloves, finely chopped
- 1 small onion, chopped
- chopped mushroom
- chopped zucchini
- chopped bell peppers
- chopped capsicum
- chopped broccoli
- boiled kidney beans
- corns
- salt to taste
- chilli flakes to taste
- oregano to taste
- 1/2 teaspoon roasted cumin seeds powder
- finely chopped green onion
Tortillas
- 1 cup wheat flour
- 1/2 cup plain flour
- cumin seeds to taste
- chilli flakes to taste
- salt to taste
- 1/2 teaspoon baking powder
- 1 tablespoon oil
- warm water as needed
Assembly
- 1.5 tablespoons sauce
- processed cheese
- mozzarella cheese
- jalapeños
- olives
Preparation
Make the sauce by heating 1 tablespoon oil in a pan, adding finely chopped garlic and onion, green onions, and salt, and cook until onions are half done without overcooking.
Add charred tomatoes, oregano, chilli flakes, roasted cumin seeds powder, sugar, and tomato puree, then cook on medium heat and set aside in another bowl.
For the vegetable filling, reheat the pan with 2-3 teaspoons oil, add finely chopped garlic and onion, then add chopped mushroom, zucchini, bell peppers, capsicum, broccoli, boiled kidney beans, corns, salt, chilli flakes, oregano, roasted cumin seeds powder, and green onion, and mix well.
Make the tortilla dough by combining 1 cup wheat flour, 1/2 cup plain flour, cumin seeds, chilli flakes, salt, baking powder, 1 tablespoon oil, and warm water to form a dough, then apply oil, cover, and let rest for 1 hour.
Roll the dough into paratha-sized rounds, apply oil on the work surface, flatten with a rolling pin, and roast lightly on both sides until half cooked.
Mix 1.5 tablespoons of sauce into the vegetable filling.
Fill the tortillas with the vegetable mixture and processed cheese, roll them, and place in a baking tray.
If no oven is available, bake on gas by placing salt at the bottom and keeping the tray on a stand until cheese melts.
Pour sauce over the enchiladas, spread mozzarella cheese, and garnish with jalapeños and olives.
Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes until cheese melts and serve with fresh avocados.
Tips
Do not overcook vegetables as they will be baked later.
No need to add water to the sauce.
The tortillas should be half cooked before filling.
