Veg Enchiladas Recipe - Corn tortillas stuffed with assorted cheese and tomato sauce stuffing and baked.

This is an exclusive website recipe.

Main Ingredients : Corn tortillas , Baked beans

Cuisine : Spanish

Course : Snack

Veg Enchiladas

Spanish cuisine is the result of a great variety of cooking cultures that have been living together in Spain.  The different climates and ways of life of each region to have played their role.  Some of the main ingredients that make up Spanish food are vegetables, meat and fish. 
Over the centuries Spain has been invaded by Romans, French, Moors, Phoenicians who introduced new cooking styles and ingredients in the Spanish cuisine, but the Spanish food is also influenced by other cultures. Spaniards were the main colonizers of America, Columbus was Spanish!  
The discovery of the New World brought new essential ingredients to the Mediterranean gastronomy like tomato, potato, chocolate that are now commonly used in a lot of Spanish dishes.

Veg Enchiladas Recipe - how to make Veg Enchiladas

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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Corn tortillas 6

  • Baked beans 3/4 cup

  • Olive oil 1 tablespoon

  • Garlic chopped 4 cloves

  • Spring onions with greens chopped 4-5 to cook

  • Capsicum finely chopped 1

  • Salt to taste

  • Oregano 1 teaspoon

  • Red chilli flakes 1/2 teaspoon

  • Oil to shallow fry

  • Paneer (cottage cheese) 1 cup

  • Garlic chopped 6 cloves

  • Tomato puree 1/2 cup

  • Tomatoes pureed 3

  • Sugar 1 teaspoon

  • Red chilli flakes 1 teaspoon

  • Oregano 1 teaspoon

  • Mozzarella cheese grated 1/2 cup

Method

Step 1

For the filling, heat oil in a pan, add garlic and spring onions and sauté till onions are translucent. Add green capsicum and sauté for a minute.

Step 2

Add salt, oregano, red chili flakes, baked beans and crumbled cottage cheese. Cook till dry. Remove from the heat.

Step 3

For the sauce, heat oil in another pan, add garlic and sauté for a minute. Add tomato puree, fresh tomato puree, sugar, red chilli flakes, oregano and mozzarella and cook till the mixture reaches a sauce consistency Preheat oven to 200º C.

Step 4

Heat sufficient oil in a deep pan and deep fry the tortillas for few seconds, ensuring that they do not turn crisp. To assemble, spread some sauce on top of each tortilla, top up with the filling and roll.

Step 5

Arrange these enchiladas in an oven proof dish, pour the remaining sauce on top and sprinkle grated cheese. Bake in the preheated oven for fifteen to twenty minutes. Serve hot.

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