Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, veg mexican enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm–so good! These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese.
Veg Mexican Enchiladas is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Veg Mexican Enchiladas is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have veg mexican enchiladas using 16 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Veg Mexican Enchiladas:
- Get Corn tortillas
- Get to taste Salt
- Prepare Boiled kidney beans
- Make ready Sour cream
- Get Avocados
- Get Boiled corn kernels
- Take Chopped carrots
- Prepare Multi coloured chopped capsicums
- Get Chopped zucchini
- Get Chopped onions
- Take Boiled and peeled and crushed tomatoes
- Prepare Grated cheese
- Take Oregano
- Make ready Little sugar
- Get Paprika powder
- Make ready Garlic paste
How to make vegetarian enchiladas First, cook the garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft. Add in the frozen corn and cook a few more minutes while it defrosts. Lower heat to medium add bell pepper, yams, garlic and salt. Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce.
Instructions to make Veg Mexican Enchiladas:
- Heat oil, add chopped onions, garlic, when golden brown add all the vegetables(capsicums,zucchini, carrots, beans, corn) saute for around 10 mins, add salt, paprika, cumin powder.
- Heat oil add garlic paste and crushed tomatoes, salt, pepper powder, oregano. Simmer for 10 mins. Remove from heat and add sour cream.mix well and leave aside
- Assemble in a baking dish by folding vegetables in corn tortillas. Top with tomato sauce and grated cheese. Decorate with olives and jalapenos bake for 15 mins in full heat. Enjoy
Lower heat to medium add bell pepper, yams, garlic and salt. Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. How to make vegan enchiladas First, you have to finely dice all the vegetables before you heat a skillet with olive oil. Sauté the onions and bell peppers until they are soft and translucent. Then add the garlic and the mushrooms to the skillet and stir them well.
So that’s going to wrap it up with this special food veg mexican enchiladas recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
