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Enchilada (Vegetarian Choice) - Mexican Cuisine

bhavnaskitchen's picture
Super easy semi home made Tex Mex Enchilada. Rolled tortillas brimming with refried beans and a creamy, cheesy tomato sauce, and surprisingly quick to assemble.
For the enchilada sauce
  Enchilada sauce 2 Cup (32 tbs) (as needed)
  Enchilada seasoning mix 1 Tablespoon
  Chunky salsa sauce 2 Tablespoon
For the refried beans
  Olive oil 2 Tablespoon
  Refried beans 1 Cup (16 tbs)
  Taco seasoning mix 1 Tablespoon (or to taste)
Rest of the ingredients for the enchilada
  Corn tortillas 8 Medium, baked
  Cheese 1⁄4 Cup (4 tbs), shredded (Mexican cheese used)
  Assorted vegetables 1⁄2 Cup (8 tbs), stir fried (Vegetable fajita used)
  Mexican rice 1⁄2 Cup (8 tbs), cooked
  Salt To Taste
  Pepper To Taste
For the garnish
  Lettuce 4 Tablespoon, chopped (Seasoned with vinegar, olive oil and salt)
  Guacamole 4 Tablespoon
  Sour cream 4 Tablespoon

1. Take tortillas and bake them lightly one at a time on high heat over a grilled rack directly on the stove. When done set them aside covered with a damp towel to prevent them from drying.
2. Preheat the oven to 350 F.

3. In a large saucepan, add the enchilada sauce and into the sauce add the enchilada seasoning mix and salsa. Stir and let the sauce simmer.
4. Meanwhile take a pot with a couple of tablespoons of oil and heat it. Add the refried beans to it and some taco seasoning mix and stir well. After a couple of minutes, turn off the heat.
5. Take a bowl and spoon a little of the enchilada sauce into it. Place one tortilla over the sauce, flip sides to coat it completely with the sauce.
6. Spoon a little of the refried beans on one half of the tortilla followed by a spoon of vegetables topped with a few sprinkles of cheese. Roll the tortilla and place it to one side of the bowl.
7. Repeat the same with the other tortilla and place it on the bowl next to the first one. Pour some more enchilada sauce over the top followed by some vegetables and sprinkles of the Mexican cheese.
8. Garnish with olives followed by a some more sprinkles of cheese. Put some cooked Mexican rice beside the tortillas on the bowl and bake it in the preheated oven for about 10 minutes till the cheese melts.

9. Serve the enchiladas garnished with some guacamole, chopped seasoned lettuce leaves and a dollop of sour cream.

Season the lettuce with vinegar, olive oil and salt.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
If you're keen on having some tasty Mexican food, you have come to the right place. Check out these yummy enchiladas which is quite popular in the Mexican cuisine. Chef Bhavna shows how to prepare tasty enchilada in a few minutes, so do check out the video.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 500 Calories from Fat 191

% Daily Value*

Total Fat 21 g32.2%

Saturated Fat 7.4 g37.1%

Trans Fat 0 g

Cholesterol 19.7 mg6.6%

Sodium 1696.6 mg70.7%

Total Carbohydrates 65 g21.7%

Dietary Fiber 8.8 g35.2%

Sugars 1.6 g

Protein 11 g22.7%

Vitamin A 94.5% Vitamin C 21.6%

Calcium 16.8% Iron 39.5%

*Based on a 2000 Calorie diet

Enchilada (Vegetarian Choice) - Mexican Cuisine Recipe Video