Cheesy Vegetable Enchiladas | Healthy Homemade Vegetarian Recipe | Mexican Cuisine | Kanak's Kitchen

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor, while processed cheese is often cheaper.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables are more nutritious, while frozen options are budget-friendly.

Prepare the enchilada sauce by heating olive oil in a pan, adding flour, and stirring until golden.

Add red chilly powder, stock or water, tomato puree, salt, pepper, oregano, cumin powder, brown sugar, and garlic paste to the pan. Stir well and let it simmer until thickened.

In another pan, heat olive oil and sauté garlic until fragrant. Add chopped mushrooms, boiled beans, and corn. Season with salt, pepper, lemon juice, cumin powder, and red chilly flakes. Stir in some tomato puree and fresh cilantro.

Fill each tortilla with the vegetable mixture and cheese, then roll them up tightly.

Spread a layer of enchilada sauce on the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish.

Pour remaining enchilada sauce over the top and sprinkle with more cheese, olives, and tomatoes.

Cover with foil and bake for 20 minutes at 180°C (350°F).

Remove foil and bake for an additional 10 minutes until cheese is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens