Enchilada is a very popular and special Mexican dish, which is also a very versatile dish. You can use an array of ingredients to prepare the filling for the enchiladas. Although the non-vegetarian varieties containing meat are more popular, enchiladas can also be wonderfully cooked with vegetarian ingredients like corn kernels, various types of vegetables and an assortment of different types of beans. And the best thing about enchiladas is that you can discard any of the ingredients if you don’t like those.
Difficulty level: Easy
Servings per recipe: 4-6
Time required for preparation: 30-40 minutes
Time required for cooking: 30-40 minutes
1 griddle pan
1 colander or slotted spoon
1 stirring spoon
1 9×13-inch baking pan
1 sharp knife
12 6-inch flour tortillas
1 large red bell pepper (cored, deseeded and diced)
110 grams of canned red kidney beans, drained
1 zucchini, deseeded and finely chopped
1 medium sized red onion, peeled and diced
1 cup of shredded cheddar cheese
300 grams of frozen corn kernels
2-3 teaspoons of ground cumin
110 grams of canned pinto beans, drained
2-3 tablespoons of vegetable broth
110 grams of canned black beans, drained
1 teaspoon of red chili powder
A handful of fresh cilantro, finely chopped
3/4th cup of chunky salsa
5 large cloves of garlic, peeled and minced
2 cups + ½ cup of enchilada sauce
1 cup of shredded Monterey Jack cheese
Freshly ground black pepper, to taste
3-4 tablespoons of vegetable or olive oil
Salt, to taste
Pico de Gallo, for serving
Sour cream, for serving
A handful of fresh cilantro, for serving
Method Of Cooking
1. Prepare your oven by setting a preheating temperature of 350 degrees Fahrenheit on it. After that, take out the frozen corn kernels from the refrigerator and place them at room temperature to thaw them.
Once the corn kernels are thawed, take a saucepan and fill it halfway up with water. Place the saucepan on the stove and set the flame on high. Wait for the water to come to a boil and then thrown-in the thawed corn kernels.
2. Boil the corn kernels for 5-6 minutes or until they turn tender and start floating on the surface of the water. Once that happens, strain out the corn kernels with the help of a slotted spoon or you can also tip them into a colander to drain off the water.
Then take a skillet and place it on the stove. Light up the flame and set it on medium and then grease the skillet with oil. Tilt and rotate the skillet to spread the oil in it and then let the oil heat up. While the oil is heating up, take the onion, bell pepper, zucchini and the garlic.
3. Tear off 5 cloves of garlic from the garlic head and then peel off their skins. Then take the peeled garlic cloves and mince them finely. Next, take the red bell pepper and cut off the veins, tip and the core from it and then dice the bell pepper.
After that, take the onion and peel it. Then cut the onion in half and then chop off the basal plate and tip of the onion halves. Then either dice the onion with a knife or with the help of a chopper. Finally, take the zucchini and snap off its stem. Then slice the zucchini in half. After that, remove the veins and the seeds from the zucchini before chopping it finely.
4. Once all the vegetables are chopped, throw the diced onions into the hot oil and sauté them for 2-3 minutes or until they turn tender and translucent. Once the onions are sautéed, throw-in the minced garlic cloves and sauté them for 2 minutes or until they turn aromatic.
Follow that by sautéing the diced bell pepper and the zucchini. Finally, add-in the boiled corn kernels. Stir to mix all the vegetables together and then season the mixture with salt and freshly ground black pepper.
5. Then add the chili powder and the ground cumin to the mixture. Stir to combine the spices and the seasonings with the filling mixture. Once done, add-in the drained pinto beans, black beans and the red kidney beans to the mixture.
Give a brief stir to the mixture and then add the vegetable broth. Then turn down the heat to medium low and simmer the mixture for 2-3 minutes. After that, pour 1 ½ cups of enchilada sauce and the salsa into the skillet. Finally, add-in the finely chopped cilantro.
6. Stir the mixture and cook it for 4-5 minutes or until it thickens up. While the filling mixture is cooking, take a griddle pan and place it on the stove. Light up the flame and set it on medium low.
Once the griddle pan heats up, place one or two tortillas on it and warm them up for 10-20 seconds. Once the time elapses, flip the tortillas to warm up the other side and then remove them from the griddle.
7. Warm up the rest of the tortillas in the same way and then take a baking pan. Grease the baking pan by spraying cooking spray on it and then take one of the tortillas. Put 3-4 tablespoons of the prepared filling on one side of the tortilla and then top that off with a little bit of the shredded Monterey Jack cheese.
Once done, pick up the other side of the tortilla and then roll it over the filling. Once done, place the roll seam-side down into the prepared baking pan.
8. Keep the other tortillas covered with an aluminum foil while working with one of them. Roll up all the enchiladas in the same way and then place them side by side on the baking pan.
Once done, pour the remaining enchilada sauce over the enchiladas and then spread the remaining Monterey Jack cheese and the shredded cheddar cheese on top of the enchilada sauce layer.
9. Then insert the baking pan into the preheated oven and bake the enchiladas for 10-15 minutes or until the cheese at the top turns golden brown and bubbly. Once done, take out the baking pan from the oven and let it sit at room temperature for a few minutes.
Once the enchiladas cool down a bit, cut through them carefully to take them out of the baking pan. Then serve the enchiladas with a handful of fresh cilantro leaves, sour cream and Pico de Gallo.
1. You can also warm up the tortillas in a skillet or microwave if you don’t have a griddle pan. To warm up the tortillas in microwave, just wrap them up in aluminum foil and then microwave them for 5 minutes.
2. You can use fresh tomato instead of the salsa and you can also use any type of salsa if you don’t like the chunky variety.