Veggy Veg Enchiladas

It’s the time for Mexico! And Mexican cuisine to me means nachos, burritos, tortillas and spicy beans! Most of the Mexican dishes are easy to prepare and can be made in huge batches as well, such as a single one pot dish for a family of 4. Enchiladas basically are like Mexican rolls with a cheesy sauce, which can be had simply like rolls or you can bake it with the sauce. The filling can be made 2-3 days in advance as well. You can serve this as a main course at a party, or make it for your and kids’ tiffins! Just prepare a day in advance for dinner, save a few rolls, freeze overnight, next day just heat in microwave for 2 mins and ready to pack for lunch! I’m making a vegetarian version here. You can easily add boiled chicken, pork, beef, mutton, fish, or eggs to the filling as well whatever you like the most.

Prep Time 30 minutes

Total Time 55 minutes

Serves 8

Ingredients

2 tablespoons olive oil, plus more for baking dishes

2 teaspoons ground cumin/ jeera

1/4 cup all-purpose flour/maida

1/4 cup tomato paste/puree

1 cup vegetable stock/soup

Salt and ground pepper

3 cups grated cheese (1 ½ cup processed,1 cup cheddar, ½ cup parmesan)

1 cup boiled black beans, rinsed and drained

200 gms chopped spinach

100 gms corn kernels (thaw if frozen)

6 green onions, thinly sliced, white and green parts separated

16 corn tortillas (6-inch)

Directions

• Make sauce: In a medium saucepan, heat oil over medium.
• Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute.
• Whisk in broth and 3/4 cup water; bring to a boil.
• Reduce heat and let simmer, and cook until slightly thickened, 5 to 8 minutes.
• Season with salt and pepper, and set aside.
• Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, green onion whites, and remaining 1 teaspoon cumin; add salt and pepper to taste.
• Preheat oven to 400 degrees.
• Lightly oil two 8-inch square baking dishes; set aside.
• Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. (This softens them)
• Top each tortilla with a 1/3 cup of filling; roll up tightly and arrange, open edge facing down, in greased baking dishes.
• Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce.
• Bake it uncovered, until hot and bubbly, 15 to 20 minutes.
• Cool for 5 minutes; serve garnished with spring onions.

Chef’s Tip: Prepare the enchiladas till stacking in baking dishes, and cover baking dishes with plastic cling wrap and then aluminum foil. Place sauce in a separate airtight container. You can deep freeze enchiladas and sauce for up to 1 month. This is for my friends staying abroad, who mostly can afford only frozen food due to lack of time.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees F. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes then remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.