Veggie Enchiladas

Veggie Enchiladas are saucy, cheesy, filling and easy to make. It contains a haul of veggies and cheese making it a perfect weeknight dinner recipe. A recipe which is liked by all age groups. Just a note that you can adjust the amount of red chilli powder as per your spice level. 

Servings:- 2-3 people

Course:- Dinner

Cuisine:- Mexican


For Enchilada Sauce:

3 medium-sized tomatoes, boiled

3-4 dried red chillies, soaked

1/4 cup hot water

1 tsp red chilli powder

3-4 tsp oil

3 tsp all purpose flour/maida

2 garlic cloves, finely chopped

1/4-1/3 cup water

Salt to taste

1 tsp red chilli powder

1 tsp cumin powder

1 tsp oregano

1/4 tsp chilli flakes

1 tsp dry basil

2 tsp tomato ketchup

For Veggie Stuffing:

1/2 cup kidney beans, boiled

1/4 cup corn kernels, boiled

1/4 cup capsicum, finely chopped

3/4 onion, finely chopped

1/4 cup coriander leaves, finely chopped

Salt to taste

1/4 tsp black pepper powder

Other Ingredients:

3 tortilla wraps

3/4 cup cheddar/mozzarella/processed cheese


To make Enchilada Sauce:

1. First, in a blender add 3 medium-sized boiled tomatoes, 3-4 red chillies, 1/4 cup hot water and 1 tsp red chilli powder. Blend them to a smooth puree and keep aside. 

2. Now, in a pan heat oil and add 3 tsp all purpose flour to it. Saute them for 1-2 mins until the flour slightly changes its colour. 

3. Next. add the finely chopped garlic and mix them well. Further add the blended tomato-chilli puree and mix them well. 

4. Further add 1/4-1/3 cup water, salt, 1 tsp red chilli powder, 1 tsp cumin powder, 1 tsp oregano, 1/4 tsp chilli flakes and 1 tsp dry basil. Mix them well and cook them for a minute. 

5. Next, add 2 tsp tomato ketchup and mix them well. Further add water if required and cover and cook the sauce for 7-8 mins. Switch off the flame and keep the enchilada sauce aside. 

To prepare veggie stuffing:

1. First, in a bowl add 1/2 cup boiled kidney beans, 1/4 cup boiled corn kernels, 1/4 cup capsicum, 3/4 onion and 1/4 cup chopped coriander leaves. 

2. Now, add about 3-4 tsp enchilada sauce, salt and 1/4 tsp black pepper powder. Mix all the ingredients well and keep the veggie stuffing aside. 

To make veggie enchiladas:

1. First, take a tortilla wrap and place about 2-3 tbsp of the the veggie stuffing towards the centre of the wrap. Top it with some grated cheese and wrap the tortilla's tightly. Similarly, prepare the other two wraps and keep aside. 

2. Next, in a baking pan spread about 2-3 tsp of the enchilada sauce making sure the pan is evenly coated. 

3. Now, place the prepared tortilla wraps over the sauce side by side. Pour in some enchilada sauce over the wraps. Also add in the leftover veggie stuffing and again pour in the remaining enchilada sauce. 

4. Sprinkle a generous amount of cheese on top. Further place the pan in a pre-heated oven and bake at 180 degree Celsius for 20-25 mins. Let it stand for 5-10 mins before serving.

5. Finally, serve and enjoy veggie enchiladas with sour cream or hot sauce.