Vegetarian Enchiladas Recipe | Mexican Cuisine | The Bombay Chef - Varun Inamdar

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are more nutritious, while pinto beans are often cheaper.

Preheat the oven to 180°C (350°F).

Sauté chopped onion and garlic in a pan until translucent.

Add diced bell peppers and cook until softened.

Stir in black beans and spices, mixing well.

Warm corn tortillas in a skillet until pliable.

Fill each tortilla with the bean mixture and roll tightly.

Place rolled tortillas in a baking dish seam-side down.

Pour tomato sauce over the enchiladas and sprinkle with cheese.

Bake for 20 minutes until heated through and cheese is melted.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens