Enchiladas – Vegetarian Version

Vegetarian enchiladas tastes as good as non-veggie version…

Last night, we dined at our favorite Mexican restaurant “Under the Volcano”. I love Mexican food and have dined at many Mexican restaurants before, for some reason I didn’t find any of them up to the mark. After dining at Under the Volcano, I finally  have a favorite Mexican restaurant and am glad that it’s only 15 minutes drive away from my house. Their appetizer, Flaming shrimp did make me feel that I was under the volcano. Sharing the picture with you all:

We had Flautas, enchiladas, quesadilla etc. I love almost all of the Mexican specialities. After coming home, I was reminded that I haven’t posted the recipe for making homemade veggie version of enchiladas that I had tried a few months ago yet. I even made the tortilla and the enchilada sauce from scratch, homemade tortillas and sauce taste much better than the store bought ones. After stuffing the tortilla, arrange them on a baking pan, pour the sauce over it, generously spread the cheese on them and bake it till the cheese has melted. These enchiladas tasted so good and yes it’s vegetarian.

Enchiladas – Vegetarian Version with homemade Tortilla

Ingredients

Making Tortilla

• Corn Flour or Masa-Harina- 2 cups
• Warm water- 1 1/4 cups
• Salt- 1/4 tsp

Making sauce:

• Oil- 2 tbsp
• All purpose flour- 2 tbsp
• Chili powder- 1 tbsp
• Paprika- 1 tsp
• Water- 1 1/2 cups
• Tomato paste- 5 ounce or 1/2 cup
• Ground Cumin- 1/2 tsp
• Garlic powder- 1/2 tsp
• Salt- to taste

Making filling:

• Carrot, grated- 1
• Black beans- 1/2 can
• Corn- 1/2 can
• Onion, chopped small- 1

Other ingredients:

• Cheddar cheese, grated- generous amount

Instruction

Making Tortilla:

1. In a large bowl, combine corn flour with salt and add warm water to it, knead well till the dough becomes soft.
2. Make small balls out of it.
3. If you have tortilla maker, place the dough ball on it and press it in the tortilla maker.
4. If you don’t have tortilla maker, follow my way.
5. Cut a ziploc bag into two halves or use any thick plastic bags.
6. Grease the cut halves with little oil. Make sure to grease before you roll each dough.
7. Place the dough ball on one of the halves, place it on the cutting board.
8. Cover the dough ball with the other ziploc half.
9. Using a wooden pin, roll it gently to a round shape over the plastic cover.
10. Don’t roll the dough too thin.
11. If the sides of the rolled dough has cracked up, place a small round plate over it and press it into the dough.
12. Remove the dough that’s hanging outside the plate, remove the plate, now the rolled dough will have a clean round shape.
13. Heat a non-stick pan, grease with non-stick cooking spray.
14. Place the rolled dough over it, let the bottom side cook slightly.
15. Flip over, let it cook and press the sides slightly with a spatula, it will puff up.
16. Remove from the heat and keep aside.

Enchiladas - Vegetarian Version

 

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Ingredients

Making Tortilla

• Corn Flour or Masa Harina- 2 cups
• Warm water- 1¼ cups
• Salt- ¼ tsp

Making sauce

• Oil- 2 tbsp
• All purpose flour- 2 tbsp
• Chili powder- 1 tbsp
• Paprika- 1 tsp
• Water- 1½ cups
• Tomato paste- 5 ounce or ½ cup
• Ground Cumin- ½ tsp
• Garlic powder- ½ tsp
• Salt- to taste

Making filling

• Carrot, grated- 1
• Black beans- ½ can
• Corn- ½ can
• Onion, chopped small- 1

Other ingredients

• Cheddar cheese, grated- generous amount

Instructions

Making Tortilla

1. In a large bowl, combine corn flour with salt and add warm water to it, knead well till the dough becomes soft.
2. Make small balls out of it.
3. If you have tortilla maker, place the dough ball on it and press it in the tortilla maker.
4. If you don't have tortilla maker, follow my way.
5. Cut a ziploc bag into two halves or use any thick plastic bags.
6. Grease the cut halves with little oil. Make sure to grease before you roll each dough.
7. Place the dough ball on one of the halves, place it on the cutting board.
8. Cover the dough ball with the other ziploc half.
9. Using a wooden pin, roll it gently to a round shape over the plastic cover.
10. Don’t roll the dough too thin.
11. If the sides of the rolled dough has cracked up, place a small round plate over it and press it into the dough.
12. Remove the dough that's hanging outside the plate, remove the plate, now the rolled dough will have a clean round shape.
13. Heat a non-stick pan, grease with non-stick cooking spray.
14. Place the rolled dough over it, let the bottom side cook slightly.
15. Flip over, let it cook and press the sides slightly with a spatula, it will puff up.
16. Remove from the heat and keep aside.

Making the sauce

1. Heat a saucepan, add oil and add flour to it, combine well.
2. Add all the other ingredients to the pan, combine well.
3. Let the sauce simmer for 15 minutes.
4. Remove from the heat, keep aside.

Making the filling

1. In a bowl, combine all the above mentioned veggies for making the filling together.
2. Add ½ cup of the prepared enchilada sauce over the veggies and combine well.

Assembling and baking

1. Preheat oven to 350 F.
2. Place one tortilla on your cutting board, place 2 tbsp of the prepared filling over it.
3. Roll it well, repeat with other tortillas.
4. Line the baking pan with aluminum foil, grease with non-stick cooking spray.
5. Arrange the rolled tortillas.
6. Pour the rest of the sauce evenly over the rolled tortilla.
7. Generously spread grated cheddar cheese over the tortilla.
8. Bake for 30 minutes, till the cheese has melted and turns golden in color.

Notes

You could use store bought tortilla instead.
For non-veg version, make chicken or ground beef filling: first cook chicken or ground beef and then add the prepared sauce to it and cook for some more time.

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