Vegetarian Enchiladas (Mexican Cuisine)
Ingredients
- 6 corn tortillas (I am using white corn tortilla)
Enchilada Sauce
- 1 can 15 oz can crushed tomatoes
- 3 tbsp oil
- 3 tbsp all-purpose flour
- 1-1/2 tsp red chili powder
- 1 tsp dried oregano
- 1 tsp cumin seed powder jeera
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup water
For filling
- 1 tbsp oil
- 3 cups spinach chopped
- 1/2 cup corn, I am using frozen corn
- 1/2 cup mushroom chopped
- 1/3 cup sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
For Topping
- 1/2 cup sharp cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1 jalapeno chopped, adjust to taste
Instructions
For Enchilada Sauce:
- Blend the tomatoes, make a smooth puree. Heat the sauce pan over medium heat. Add the oil and all-purpose flour, stir for one minute until flour is light golden brown. Add tomato puree, oregano, salt, sugar, black pepper, red chili powder, and cumin. Mix it well making sure there is no lumps. Add 1 cup of water and boil over medium heat about 2-3 minutes, sauce should be pouring consistency. Set aside.
Filling
- Heat the oil in a sauce pan over medium heat, add the vegetables. Corn, mushrooms and spinach. Cook stirring until moisture has evaporated but mix should be still moist. Remove from heat add about 1/4 cup of enchilada sauce, mix it well. When vegetable mix comes to room temperature add the cheese and mix it well. Set aside.
Making Enchilada:
I am using microwave.
- Mix both cheese and set aside. Heat the skillet over medium heat and grease the skillet generously. Toast the tortillas about one minute from both sides.
- Top each tortilla with about 1/4 cup of filling; roll up tightly and arrange, two rolled tortilla seam side down, in microwaveable plates. I prefer to make enchiladas in microwave it is fast and it is easy to personalize how much filling, how much cheese and also mild or hot. Sprinkle enchiladas with about 3 tablespoons of sauce and sprinkle the cheese.
- Microwave for about one and half minutes, cheese should be melted and little bubbly.
Notes
How to make Vegetarian Enchiladas:
Ah, vegetarian enchiladas, a dish close to my heart and a staple in many kitchens around the world. These cheesy, saucy parcels of goodness are a celebration of all things veggie, wrapped snugly in a warm tortilla blanket and baked to perfection. Whether you’re a seasoned cook or a novice in the kitchen, vegetarian enchiladas are a surefire crowd-pleaser that will leave everyone coming back for seconds. These appetizers are sure to entice you into its rich delight
Tips for Making Perfect Vegetarian Enchiladas:
- Choose the Right Tortillas: When it comes to vegetarian enchiladas, the type of tortillas you use can make all the difference. Opt for soft, pliable tortillas that are sturdy enough to hold the filling without falling apart during baking. Corn or flour tortillas both work beautifully, so use whichever you prefer or have on hand.
- Prep Your Fillings: The beauty of vegetarian enchiladas lies in their versatility. Get creative with your fillings by incorporating a variety of vegetables, beans, and cheeses. Sautéed bell peppers, mushrooms, and spinach are all excellent options, while black beans or refried beans add protein and heartiness to the mix. Don’t forget the cheese—whether it’s gooey melted cheddar, creamy Monterey Jack, or tangy feta, cheese adds that irresistible indulgence to every bite.
- Don’t Skimp on the Sauce: The key to delicious vegetarian enchiladas is a flavorful sauce that coats every inch of the tortillas. Whether you opt for a homemade enchilada sauce or a store-bought variety, make sure it’s rich, robust, and packed with spices. Pour a generous amount of sauce over the assembled enchiladas before baking, and reserve some extra for drizzling over the top when serving.
- Get Creative with Toppings: The fun doesn’t stop with the filling and sauce—toppings are where you can really let your creativity shine. Fresh cilantro, diced tomatoes, sliced avocado, and a dollop of sour cream or Greek yogurt are all classic choices that add freshness and tanginess to each bite. For an extra kick of flavor, try sprinkling some crumbled cotija cheese or pickled jalapeños on top before serving.
Suggestions for Serving Vegetarian Enchiladas:
- Serve with Sides: Vegetarian enchiladas are delicious on their own, but they’re even better when served alongside some tasty sides. A crisp green salad dressed with a zesty lime vinaigrette or a bowl of Mexican rice and beans make perfect accompaniments that round out the meal.
- Make it a Meal: Turn vegetarian enchiladas into a full-fledged feast by adding some complementary dishes to the table. Fresh salsa and guacamole with crunchy tortilla chips make for fantastic appetizers, while a pitcher of homemade margaritas or agua fresca adds a festive touch to any gathering.
Benefits of Enjoying Vegetarian Enchiladas:
- Nutritious and Flavorful: Vegetarian enchiladas are packed with nutritious ingredients like vegetables, beans, and cheese, making them a wholesome and satisfying meal option for vegetarians and omnivores alike.
- Customizable and Versatile: One of the greatest things about vegetarian enchiladas is their adaptability. You can easily customize the filling to suit your taste preferences or dietary restrictions, making them a versatile option for any occasion.
- Family-Friendly Fare: Whether you’re cooking for a crowd or just feeding your family, vegetarian enchiladas are a hit with kids and adults alike. With their cheesy goodness and irresistible flavors, they’re sure to please even the pickiest of eaters.
Variations of Vegetarian Enchiladas:
While the classic vegetarian enchilada recipe is a timeless favorite, there are endless variations and adaptations to explore. Here are a few ideas to get you started:
- Vegan Enchiladas: For a dairy-free option, simply omit the cheese or use a plant-based cheese alternative. You can also swap out the sour cream for a vegan-friendly alternative like coconut yogurt or cashew cream.
- Enchiladas Verdes: Green enchiladas are made with a tangy and spicy green salsa made from tomatillos, green chilies, and cilantro. Fill your tortillas with your favorite vegetables and beans, then smother them in green salsa for a delicious twist on the classic recipe.
Double Corn Tortillas: If you love corn, you will love double corn tortillas. These tortillas are not only healthy for you, but also delicious. The great is that you can add additional items for the filling.
- Mexican Bhel: To make this dish unique and interesting I am using all classic Mexican ingredients – such as tortilla chips, salsa, Mexican cheese and more! Mexican Bhel Puri can be served as a snack or light lunch for your next get together.
FAQs (Frequently Asked Questions) about Vegetarian Enchiladas:
Q: Can I make vegetarian enchiladas ahead of time?
A: Yes, you can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake. Just be sure to cover them tightly with foil or plastic wrap to prevent them from drying out. When you’re ready to serve, simply pop them in the oven and bake until heated through.
Q: Can I freeze vegetarian enchiladas for later?
A: Absolutely! Vegetarian enchiladas freeze beautifully, making them an excellent option for meal prep. Once they’re baked and cooled, wrap them tightly in foil or plastic wrap and store them in the freezer for up to three months. To reheat, simply thaw them in the refrigerator overnight and bake them in the oven until heated through.
Q: Are vegetarian enchiladas spicy?
A: The level of spiciness in vegetarian enchiladas can vary depending on the type of salsa or enchilada sauce you use. If you prefer a milder flavor, opt for a mild salsa or sauce, and adjust the amount of chili powder or jalapeños accordingly. Conversely, if you love heat, feel free to amp up the spice factor to suit your taste buds.
In conclusion, vegetarian enchiladas are a delicious and satisfying meal option that’s perfect for any party occasion. With their customizable fillings, flavorful sauces, and endless topping options, they’re a versatile dish that’s sure to please everyone at the table. So, gather your ingredients, roll up your sleeves, and get ready to indulge in a fiesta of flavor with these easy vegetarian enchiladas
it’s not vegetarian, the cheese has enzime and rennet baby cows belly jell
try kosher cheese no rennet
They say corn and whear are gmo , can we use any other flour to make tortillas . If no altenative where cN we get organic , non GMO while corn tortillos
Stove pizza looks yummy Mam .But mushrooms little uncomfortablefor us as we don’t eat .
Great Recipe Majulaji! I made it yesterday. We couldn’t stop eating !
I used salsa instead of enchilada sauce in the filling.
Can u tell me a veg enchiladas recipe without tortillas
Sorry no enchiladas without tortillas. Main ingredient is tortilla to make a delightful enchilada
Thank you soooo much these were beautiful!!!! I wish i could post a picture!
My whole family (and meat eatting husband ) loved them!!
Hello Manjula Aunty,
Where do you use the corn flour in this recipe? Should I just add it along with the maida? Thanks!
Chinnum,
no corn flour in this recipe
Very interesting and easy recipes which taste amazing ✨✨
Megha, thank you
Hi, have been referring to your recipes often and love them. My question is: can we use this recipe for preparing smothered/oven cooked burrito? If yes then, could you pls suggest temperature & time. Thanks.
Khyati, oven will be fine at 350 degree it should take about 6-8 minutes or until cheese is melted
cant we crush fresh tomotos for the sauce? do we have to use can crushed ?
Deepti, you can use fresh tomatoes
Unfortunately, I am a Quesadilla fan and not enchiladas. Just wondered why you did not use any Mexican cheese………The recipe looks great though, for a spinach lover in me and has inspired me to make quesadillas with spinach next instead of zucchini- mushroom-pepper combination. Thank you, Manjula.
What is sour cream? How to make it at home. .? I don’t have egg’s.
Sushma Jangid, in my recipe there is no sour cream
When you add 1/4 cup of buttermilk (or 1/4 tsp. white vinegar and 1/4 cup of milk kept for 15 minutes to turn to buttermilk) to a cup of heavy cream, mix well and let stand overnight to 24 hours, the yield is called Sour cream. In other words, the cream is fermented on purpose to taste sour. That is sour cream! For a few tips on Mexican cheeses, check out the following website: Kate’s Global Kitchen.
http://www.globalgourmet.com/food/kgk/2000/0500.kgk051300.html
Can you please tell me how to make tortillas at home.
Go to simply recipes.com and search for making corn tortillas. They show you step by step instructions to making these tortillas with pics.. Hope this helps! Cheers! ????
I like cooking. I also like this web too
Jasbhai, Thank you
It is really mexican, and red rice and black beans and all salsas!! Looks so yummi! And with the personal touch of spices. Thank you very much! I´m found on Inian and Mexican cousine and I always thought I is not posible to use vegetables at enchiladas like filling till now. Thank you very much for the recepie!!!
Oh wow I just made some last night. The recipe I used was little different from your and while it was really delicious, I had some issues. I will try with your recipe next time! The only thing I would recommend is using corn tortillas instead of flour. I prefer baking in oven and flour tortillas will get soggy. Also try mixing some sour cream in your filling, it makes it really yummy. I also added a can of Mexican green chilis and used canned green enchilada sauce. I’ll try your sauce next time instead of using canned. Thanks for the recipe!
Sk, You are right, I also don’t like white tortillas for enchiladas, I did use the white corn tortillas