When one thinks of Mexican cuisine; tacos, burritos, nachos, quesadillas and various other items come up in their mind.. Enchiladas are in the list too.. However, I feel that they aren’t very heard of or aren’t very popular, especially amongst vegetarians because they are authentically prepared using meat. Hence I bring to my viewers an amazing vegetarian enchilada recipe that will help them give a try to the much-loved Mexican delicacy, but with a veggie twist. This mouth smacking main course item is prepared using corn tortillas that are stuffed with assorted vegetables and cheese. Then a mild hot salsa sauce is spread all over the lovely stuffed tortilla rolls and baked with more cheese on top.. This dish is however so versatile and flexible that you can adopt it to your taste and in the way you like. So why not give this wonderful and super simple recipe a try!?
Let me walk you through the recipe in quick, simple and clear steps with loads of images to facilitate your reading experience.
This recipe is for 4 servings..
- Preparation time: 20 minutes
- Cooking and baking time: 20 minutes
- Total : 40 minutes
- For the corn tortilla : 1 cup yellow corn flour (aka makki flour), 3/4 cup plain flour, 1 tsp of salt, 1/2 tsp carom seeds (optional), 2 tbsp of vegetable oil and about 3/4 – 1 cup of warm water.
- For the vegetables filling – chopped jalapeño, chopped garlic, chopped onion, chopped bell pepper, sweet corn and cheese.
- For the sauce: around 8 medium-sized tomatoes, 1 jalapeño chopped, 1/ cup chopped onion, 4 garlic cloves, 1 tbsp of olive oil, roasted cumin seed powder – 1 tsp, powdered sugar- 1 tsp, salt and pepper to taste, fresh coriander leaves (1 tbsp) and juice of a whole lime.
- Rosemary or fresh spring onion.
- More cheese to top.
- First, prepare the sauce.. Start by blanching tomatoes in boiling water for up to 5 minutes or until the skin peels off. Then run under cold water, peel out the remaining skin and de seed. Next, Put in a blender or food processor and pulse to get a chunky purée. Add chopped garlic cloves to a fry pan and cook until slightly golden, then add the chopped jalapeño and onion and cook until tender. Add the tomato purée and cook until all the water has evaporated. Add the remaining ingredients (cumin seed powder, sugar, salt and pepper, fresh coriander leaves and lime juice) and mix everything together, turn off the flame, cover and leave aside.
- Now chop the vegetables for the filling and keep ready. (all mentioned above in the ingredient list)
- Next, is an important step.. The preparation of the dough. The dough needs to be tight, yet moist so that the tortillas come out soft. Start by mixing the two flours in a large bowl. Add the carom seeds, salt and the oil. Then mix well using your hands. Gradually at the warm water to the flour mixture and keep kneading until a tight yet moist dough is formed. Make sure you add the warm water slowly and not all at one time. If the dough is dry, add a little bit of warm water and oil and knead (but make sure it is still tight). Cover with a damp kitchen towel and leave for 10 minutes.
- Next, start making the tortillas. Take small portions of the dough out and make balls out of the dough this should give you around 9 equal sized dough balls. Take one of them and lay on wax paper or butter paper and leave the rest covered. Roll out into a disc shape (make sure it’s not too thick). Once you are done with rolling out all the dough balls, heat a pan and cook all of them on both sides. Then brush with olive oil and transfer to a plate.
- Now its time to assemble.. Start by adding some of the filling mixture on all the tortillas.. Somewhat like this :
and then roll out into a wrap. Then grease a deep baking dish with olive oil. Layer the wraps on the bottom (if necessary, cut into half and arrange). On top of the tortilla wraps, layer some of the prepared salsa sauce and then generously cover with cheese and sprinkle fresh rosemary or spring onion (optional).
- Pre-heat your oven to 180 deg Celcius Transfer the baking dish into the oven and bake for 10-15 minutes or until the cheese has melted and is bubbling. (Keep an eye on it, as the cheese shouldn’t burn)..
Take out of the oven and let it cool for 5 minutes. Then cut, and serve… 🙂 ❤
Make this fun filled and quick recipe and do not forget to let me know how it turns out to be by commenting on the recipe! If you enjoyed my recipe, share it and hit the thumbs up (like) button and do not forget to follow my blog!
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