Recipe – Mexican Vegetarian Enchiladas


Prep time: 4 hours

Cook time: 1 Hour

Serves: 4


For the enchiladas Sauce

  • Oil: 1 Tablespoon (any cooking oil)
  • Onion: 1 small
  • Tomato: 4, medium size
  • Garlic: 2 garlic cloves
  • Salt: 1 teaspoon
  • Black pepper powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Dried oregano: 1 teaspoon
  • Cumin Powder: 1 Teaspoon
  • Cinnamon Powder: ½ Teaspoon
  • Plain flour: 1 tablespoon
  • Water: As required

For the Black Beans

  • Black beans: ½ cup
  • Salt: 1 teaspoon
  • Water: 1 Cup

For the Vegetables

  • Broccoli: 8-10 small bite-size florets
  • Bell pepper: 1, finely chopped
  • Onion: 1 small, finely chopped
  • Zucchini: 1, finely chopped
  • Oil: 1 Tablespoon
  • salt: 1 teaspoon
  • Black pepper powder: ½ Teaspoon
  • Cilantro: 1 Tablespoon
  • Lemon juice: 1 Teaspoon


  • Tortillas: 8, medium size (plain flour tortilla or corn flour tortilla or wheat flour tortilla)
  • Grated Mozzarella Cheese: ½ Cup
  • Grated Cheddar Cheese: ½ Cup
  • Butter: 1 Tablespoon
  • Avocado: 1 ripe


For the enchiladas Sauce

  • Heat a small pan. Add ½ tablespoon oil.
  • After 30 seconds, once the oil is hot, add chopped onion and garlic. Saute for 2 minutes.
  • Add chopped tomato and saute for another 2-3 minutes or till tomatoes are mushy.
  • Turn off the heat and blend it to smooth puree.
  • Heat ½ tablespoon oil in the same pan.
  • Once oil is hot, add plain flour. Stir for 2 minutes.
  • Add the blended tomato puree, salt, black pepper powder, red chili powder, dried oregano, cumin powder and cinnamon powder. Mix everything well.
  • Whisk the sauce with a spoon, so there are no lumps. If the sauce is too thick add little water.
  • Cook for 4-5 minutes, then turn off the heat. Keep this enchiladas sauce aside.

For the Black Beans

  • Soak the black Beans in water for minimum 3-4 hours.
  • Drain the soaked water. Add fresh water in the beans and add some salt.
  • Pressure cook these beans with water and salt for 3 whistles.
  • After 5 minutes, open the cooker lid and drain the excess water from the cooked beans. Keep these aside.

For the Veggies

  • Heat 1 tablespoon oil in a pan.
  • Add, chopped onion. Saute for 2 minutes till onions are transparent.
  • Add chopped bell pepper, zucchini, broccoli, salt and black pepper powder.
  • Saute all this for 6-7 minutes in high heat. No need to cover the pan. Veggies should be half cooked to get the crunchy flavor and it can be little burnt to get a nice smoky flavor.
  • You may use any choice of your vegetables.


  • Take a square or rectangular casserole.
  • Brush the casserole with butter.
  • Spread some enchiladas sauce. Use enough sauce to cover the bottom part of the casserole.
  • Spread little mozzarella and cheddar cheese.
  • Take a tortilla, place it in a wooden board, spread 1 teaspoon enchiladas sauce all over the tortilla, now add some of the roasted veggies and black beans in one corner. Now press the fillings inside and roll the tortilla like a roll. Place this rolled tortilla on the casserole. Make sure the open edge of the tortilla is facing downside, otherwise the roll might loosen up.
  • Likewise fold all the tortillas and fill all the empty places on the casserole. Make sure, there is no empty space left, otherwise tortilla rolls could loosen up.
  • Now spread the rest of enchiladas sauce all over the rolled tortillas.
  • Spread the rest of cheese all over.


  • Preheat the oven to 350 F / 175 C.
  • Once the oven is pre-heated, add the casserole in the middle rack.
  • Back for 20 minutes.
  • Now shift the casserole to upper rack.
  • Back for 5 minutes or till the cheese is dark brown and crispy.


  • On a plate, take out one enchilada (the baked rolled tortilla cover with enchilada sauce and cheese)
  • Add some chopped avocado pieces and serve hot.
  • Be careful while eating as it might be smoking hot from inside.



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