Vegetarian Enchiladas – Manjula’s Kitchen


Vegetarian Enchiladas

Vegetarian Enchiladas (Mexican Delicacies)

Vegetarian enchilada is a well-liked Mexican dish with my household. This mixture of veggies with home made enchilada sauce is such a tasty deal with. That is my twist to the basic Mexican dish, which could be very scrumptious and unique.

Prep Time 10 minutes

Cook dinner Time 25 minutes

Complete Time 35 minutes

Course Predominant Course

Delicacies Fusion

  • 6 corn tortillas (I’m utilizing white corn tortilla)

Enchilada Sauce

  • 1 can 15 oz can crushed tomatoes
  • 3 tbsp oil
  • 3 tbsp all-purpose flour
  • 1-1/2 tsp crimson 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’m utilizing 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, alter to style

For Enchilada Sauce:

  • Mix the tomatoes, make a clean puree. Warmth the sauce pan over medium warmth. Add the oil and all-purpose flour, stir for one minute till flour is mild golden brown. Add tomato puree, oregano, salt, sugar, black pepper, crimson chili powder, and cumin. Combine it nicely ensuring there isn’t a lumps. Add 1 cup of water and boil over medium warmth about 2-3 minutes, sauce ought to be pouring consistency. Put aside.

Filling

  • Warmth the oil in a sauce pan over medium warmth, add the greens. Corn, mushrooms and spinach. Cook dinner stirring till moisture has evaporated however combine ought to be nonetheless moist. Take away from warmth add about 1/4 cup of enchilada sauce, combine it nicely. When vegetable combine involves room temperature add the cheese and blend it nicely. Put aside.

I’m utilizing microwave.

  • Combine each cheese and put aside. Warmth the skillet over medium warmth and grease the skillet generously. Toast the tortillas about one minute from either side.

  • Prime every tortilla with about 1/4 cup of filling; roll up tightly and organize, two rolled tortilla seam facet down, in microwaveable plates. I favor to make enchiladas in microwave it’s quick and it’s simple to personalize how a lot filling, how a lot cheese and in addition delicate or scorching. Sprinkle enchiladas with about 3 tablespoons of sauce and sprinkle the cheese.

  • Microwave for about one and half minutes, cheese ought to be melted and little bubbly.

Initially posted 2016-04-06 23:42:27.

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