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Veggie Enchiladas

Corn tortillas stuffed with baked beans and vegetables and baked with tomato sauce. This recipe has featured on the show Khanakhazana.

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Veggie Enchiladas
Main Ingredients Corn Tortillas, Baked Beans
Cuisine Mexican
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Veggie Enchiladas

  • 6 Corn Tortillas
  • as required Baked Beans
  • FILLING
  • 1 tablespoon Olive oil
  • 1 Onion sliced
  • 4 cloves Garli chopped
  • 1 medium Green capsicum chopped
  • 3/4 cup Baked beans
  • 1/2 teaspoon Red chilli flakes
  • 1/2 teaspoon Mixed herbs
  • 1 cup Paneer (cottage cheese) crumbled
  • FOR SAUCE
  • 1 tablespoon Olive oil
  • 6 cloves Garli chopped
  • 3 Tomatoe pureed
  • 1 teaspoon Sugar
  • 1 teaspoon Red chilli flakes
  • teaspoon Oregano 1
  • 3/4 cup Mozzarella cheese grated

Method

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  1. Heat oil in a pan. Add onions and sauté.
  2. Add garlic and green capsicum and cook till the onions are softened.
  3. Add baked beans, red chilli flakes and mixed dried herbs and mix and cook till almost dry.
  4. Preheat the oven to 200°C.
  5. To make the sauce, sauté garlic in one tablespoon olive oil.
  6. Add pureed tomatoes, sugar, red chilli flakes, oregano and half the mozzarella cheese and cook till the mixture reaches a sauce consistency.
  7. Place a tortilla on the work top, spread some of the filling in the centre and top with paneer.
  8. Roll the tortilla.Place it in a baking dish.
  9. Similarly make more rolls and place in the dish.
  10. Drizzle the tomato sauce over.
  11. Grate mozzarella cheese on top.
  12. Place the dish in the preheated oven and bake till the cheese melts.
  13. Serve hot.

Nutrition Info

Calories 1453
Carbohydrates 111.1
Protein 67.7
Fat 81.9
Other Fiber Calcium- 1282.9mg