Cheesy Veg Enchiladas | How To Make Veg Enchiladas | Chef Girish Joshi

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

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

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are higher in protein, while pinto beans are often less expensive.

Prepare the cheese mix by combining grated cheddar and mozzarella; set aside.

Chop onions, spring onions, capsicum, coriander, spinach, and slice mushrooms.

Prepare fresh tomato puree.

Heat oil in a pan, add chopped garlic, and sauté until fragrant.

Add all-purpose flour to the pan and cook for about 1 minute, stirring until it changes color.

Add the remaining enchilada sauce ingredients to the pan, mix well, cover, and cook for 10-12 minutes, stirring occasionally until smooth and thick; set aside.

In another pan, heat oil, add onions and white parts of spring onions, and sauté until soft and translucent.

Add capsicum and sauté for a minute, then add mushrooms, salt, and black pepper, cooking until soft.

Add spinach and cook until wilted, then transfer to a bowl and let cool.

Once cooled, mix in grated cheese, enchilada sauce, and chopped coriander; set aside.

Preheat the oven to 200°C (180°C for fan ovens).

Spread some enchilada sauce in the bottom of a baking pan.

Take a tortilla, add enchilada sauce, spoon filling in the middle, and roll tightly; place seam side down in the baking pan.

Repeat until the pan is filled, then spread remaining enchilada sauce on top, sprinkle with cheese, chopped spring onion greens, and jalapenos.

Bake for 18-20 minutes until cheese is golden and bubbly, and tortilla edges are crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens