Cheesy Vegetarian Enchiladas(Mexican Beans & Vegetable Enchiladas)

Restaurant Style Cheesy Vegetarian Enchiladas

Mexican food is loved by all in my family, especially enchildas and quesadillas. Learn how to make these delicious and healthy vegetarian enchiladas at home. Step step by process of making the vegetables, beans and enchilada sauce.

Video link for step by step recipe instructions:

For vegetable stuffing:

Vegetables - 4 cups(peppers,zucchini, corn, cabbage)
Onions - 1 large, sliced
Garlic - 2 tablespoons, chopped
Garlic powder - 1 teaspoon
Cumin powder - 1 teaspoon
Chili powder - 1/2 teaspoon or to taste
Salt - To taste
Mexican oregano - 1 teaspoon
Oil - 2 tablespoons

Note* : Instead of all the spices and seasonings, you can use readymade taco seasoning about 1.5 tablespoons or to taste.

Method:

1. Heat oil in a pan and add oil. Add the chopped garlic and sliced onlions. Cook for 2-3 minutes. Add the rest of the vegetables one by one and saute for 4-5 minutes. Add the spices and seasonings. Mix well and turn off the heat.

Mexican Style Beans

Beans(Red, black or pinto beans) - 1.5 cups, cooked
Oil - 1 tablespoon
Tomatoes - 1/2 cup, chopped
Onions - 1/2 cup ,chopped
Garlic - 1 tablespoon, chopped
Chili powder - 1/2 teaspoon or to taste
Cumin poder - 1/2 teaspoon
Mexican oregano - 1/2 teaspoon
Salt To taste

Note* : Instead of all the spices and seasoning, you can use readymade taco seasoning about 2 teaspoons.

Recipe for Mexican style refried beans can be found here: Mexican refried beans
Recipe for Chipotle black beans can be found here: Chipotle black beans

Method:

1. Soak beans overnight and cook in pressure cooker until soft.
2. Heat apan and add oil. Add the cumin powder, garlic and chopped onions. Cook onions until golden brown. Add the chilli powder, chopped tomatoes and cook until tomatoes are soft. Add the mexican oregano and the cooked beans. Add salt to taste and mix well.
3. Mexican beans are ready!

Homemade Enchilada Sauce

Tomato puree - 1.5 cups
Oil - 1 tablespoon
Chili powder - 1/2 teaspoon or to taste
Cumin powder - 1/2 teaspoon
Water 1/4 cup - (adjust consistency)
Honey or sugar - 1/2 teaspoon (optional)
Salt - To taste
Mexican oregano - 1/4 tespoon
Wheat flour - 1 teaspoon

Method:

1. Heat a pan and add oil. Add the oregano, wheat flour. Cook until golden brown. Add the tomato puree, water, salt, chilli and cumin powder. Add the honey(optional) and bring it to a boil.
2. Enchilada sauce is ready for use.

To Assemble Enchiladas:

       Tortillas - 8-10 Flour or corn tortillas Mexican Beans -1.5 cups Enchilada sauce - 1.5 cups Stir-fried vegetables - 4 cups Shredded Chesse* - 1.5 cups Fresh Cilantro, jalpenos (For garnish)
Cheese*- Shredded Mexican blend or Colby jack cheese can be used. Vegan cheese can be substituted for vegan version.

Method:

Stovetop Directions:

1. Heat the flour or corn tortillas in a pan. Tortillas can also be heated in the microwave for 30 seconds by wrapping them in a paper towel so they become pliable.

2. Stuff the tortillas by adding cheese, vegetables, beans and some more cheese. Fold over to make a roll.

3.To cook on stovetop : Grease a wide pan and add some enchilada sauce. Place the prepared tortilla rolls, top with some more sauce and cheese. Cover and cook on low-medium hear for 6-8 minutes until the cheese melts and the the sauce is warm.

4.Garnish with fresh cilantro, jalapenos and sour cream before serving.

To bake in Instant Pot electric pressure cooker:

1. Add 1 cup of water in the pressure cooker insert. Grease a baking dish that can fit inside the pressure cooker. Add the sauce, arrange prepared tortilla rolls and top with some more sauce and cheese. Cover with a piece of foil. Keep the baking dish on the trivet and close the lid. Pressure cook on high for 5 minutes. Let the pressure release naturally for 10 minutes and then carefully release any extra pressure.

2. Garnish with fresh cilantro, jalapenos and sour cream before serving.

To bake in oven:

1.Pre-heat the oven to 350* F. Grease a baking dish. Add the sauce, arrange prepared tortilla rolls and top with some more sauce and cheese. Bake for 15 minutes.

2. Garnish with fresh cilantro, jalapenos and sour cream before serving.