Sanjeev Kapoor

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Veggie Enchiladas

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Corn tortillas stuffed with baked beans and vegetables and baked with tomato sauce.

This recipe has featured on the show Khanakhazana.

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Veggie Enchiladas

Main Ingredients

Corn tortillas, Mozzarella cheese




Main Course-Veg

Level Of Cooking



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


Step 1

Heat oil in a pan. Add onions and sauté.

Step 2

Add garlic and green capsicum and cook till the onions are softened.

Step 3

Add baked beans, red chilli flakes and mixed dried herbs and mix and cook till almost dry.

Step 4

Preheat the oven to 200°C.

Step 5

To make the sauce, sauté garlic in one tablespoon olive oil.

Step 6

Add pureed tomatoes, sugar, red chilli flakes, oregano and half the mozzarella cheese and cook till the mixture reaches a sauce consistency.

Step 7

Place a tortilla on the work top, spread some of the filling in the centre and top with paneer.

Step 8

Roll the tortilla.Place it in a baking dish.

Step 9

Similarly make more rolls and place in the dish.

Step 10

Drizzle the tomato sauce over.

Step 11

Grate mozzarella cheese on top.

Step 12

Place the dish in the preheated oven and bake till the cheese melts.

Step 13

Serve hot.

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