Veggie Enchiladas

Veggie Enchilada Sauce

I am huge fan of Mexican food. This is my version of healthy and delicious veggie Enchiladas. It’s a yummy mix of veggies, black beans and easy homemade Enchilada Sauce. Traditionally rice is not use in Enchiladas but to get feel of whole meal I used brown rice (again a healthy option) in this recipe. You can also use your choice of veggies like mushrooms, broccoli, cauliflower, spinach, zucchini etc. and make it more healthy and flavorful.

This is one wholesome meal recipe is definitely best for lunch or dinner.

Enchilada Sauce

Ingredients:

2 cup Tomato purée

3 tbsp oil

3 tbp all purpose flour

1.5 tsp chilli powder

1 tsp oregano

1 tsp garlic powder

1 tsp cumin powder

1 cup water

1 tsp salt

Procedure:

1. In a saucepan heat oil add all purpose flour and sauté for few minutes until lightly brown, stirring constantly to prevent from burning flour.

2. Add chili powder, garlic powder, cumin powder and cook for a minute

3. Add Tomato purée, oregano and water, stir well and cook continually for 10 minutes over medium flame or until thickened slightly. Seasoned to taste with salt.

For Enchiladas

Ingredients:

1 tsp oil

8 tortillas

1½ cup black beans cooked/ 1 can (15oz )

¼ cup green bell pepper

¼ cup corns

¼ cup onion

½ cup brown rice (optional)

½tsp crusted black pepper

¼ tsp cumin powder

½ cup cheese as per your taste

Handful chopped cilantro

Procedure:

1. Pre heat the oven on 400 degree Fahrenheit.

2. In a pan heat the oil add green bell pepper and onions sauté for a minute on medium-high flame. Add corn and mix well.

3. Add salt, black pepper, cumin powder mix well and cook for more 2 minutes. Do not cook it completely it should be crunchy. Keep it a side.

4. Cook black beans with salt and red chili powder or you can also use store brought can of black beans (if you are using can beans, then drained all the water). You can also mashed beans if you like.

5. Heat another pan and toast the tortillas about one minute for both side. Repeat this for all the tortillas.

Assembly:

1. In a baking dish pour some enchilada sauce and spread evenly to all the sides.

2. Top each tortilla with filling of onion-bell pepper, black beans and rice roll it like a wrap and keep it in baking dish. Arrange all tortillas rolls in line.

3. Pour enchilada sauce on top of all the arranged tortillas.

4. Sprinkle cheese on top of tortillas as per you like.

5. Bake, uncovered on medium rack for 20 minutes

6. Remove from oven rest enchiladas for 5-6 minutes. Before serving sprinkle chopped cilantro and served immediately.