Mixed Vegetable Enchilada with Homemade Enchilada Sauce

Mixed Veg. Enchilada - I had never made enchiladas at home before but I liked the concept. However, all the restaurants I tried it at would serve the only cheese or beans & cheese or if we requested vegetables be added, there would be very few… that's when I started my search of understanding the concept of the dish so I could twist it to my taste... I always thought it was very difficult to prepare, until I tried my hands on it! You'll not believe how quick and simple it is to make. My family and I loved the outcome… 

I hope you give this recipe a try.. Do let me know your feedback in the comments section below! Happy Cooking!!

Suggested accompaniments - Pico de Gallo, Spicy Black Beans, Guacamole and Spanish Rice

Enchilada - Close-up

Sautéd Mixed Vegetables - Used in the filling

Spicy Black Beans - Used in the filling

Ingredients:

• For the "Mixed Vegetable Filling":
• 3 cups Assorted Veggies - Diced small (I used onions, mushrooms, green bell pepper, zucchini, sweet corn, carrots and green peas)
• 2 tbsp Oil
• 1 tsp Garlic - Minced
• 1 tsp Red Chilli Powder
• 2 tsp Ground Cumin/Jeera
• Salt - to taste
• For the Spicy Black Beans - Refer to the recipe here
• For "Enchilada Sauce":
• 3 tbsp Oil
• 2 tbsp All Purpose Flour
• 1 tsp Garlic - Minced
• 2 1/2 cup Tomato Puree
• 2 1/2 cup Water (use vegetable stock for better flavoring)
• 2 tsp Red Chilli Powder
• 1/4 tsp Ground Cinnamon
• Salt - to taste
• For assembling the enchiladas:
• 10 Small Tortillas (I used Flour ones)
• 2 cups Taco Blend Cheese (It is a combination of cheddar cheese, monterey jack cheese and taco seasoning)
• Few Pickled Jalapeños
• Few Black Olive Slices (I used from the can)
• Finely Sliced Green Onion Greens

Method:

• For the "Mixed Vegetable Filling":
• In a skillet, heat the oil on medium heat; add garlic and sauté for 30 seconds.
• Add all the veggies and season with salt. Cook covered until they are tender while stirring occasionally.
• Add the remaining seasoning - viz. red chilli powder and ground cumin.
• Cook for another minute or until all the water (separated due to salt seasoning) has evaporated.
• Set it aside; we will use this in our final assembly step.
• For the Spicy Black Beans - Refer to the recipe here
• For "Enchilada Sauce":
• In a big saucepan, heat oil over medium heat; add garlic and sauté for 30 seconds.
• Add all purpose flour and keep stirring it for 2-3 minutes or until the rawness of the flour goes away.
• Add tomato puree, water (or stock if thats what you are using) and the seasonings, viz. salt, red chilli powder and ground cinnamon; stir well.
• Cook covered on medium-low heat for 20 minutes or until the liquid has reduced by 1/3rd.
• Set it aside; we will use this in our final assembly step.
• For assembly:
• Pre-heat the oven to 375 F.
• On a non-stick skillet over medium heat, heat each of the tortillas for roughly 10 seconds on each side and stack them one on top of other once done.
• In a casserole, generously ladle the enchilada sauce and set it aside.
• Add about 1 tbsp of spicy black beans and 2-3 tbsp of the mixed vegetable filling on the tortilla and form a wrap; place it in the casserole with seam side down. Repeat this process for all the tortillas.
• Now, ladle the enchilada sauce on top of the tortillas in the casserole so as to cover each one of those with the sauce.
• Now arrange 3-4 jalapeños slices 3-4 olive slices on each of the tortillas.
• Generously sprinkle the green onion greens.
• Now cover all the tortillas with the cheese.
• Bake these for about 20-25 minutes uncovered or until the cheese melts.
• Enjoy!!

Serving Suggestions:

These enchiladas are indulgent on their own but it adds an extra oomph when served with other traditional Mexican side dishes like Pico de Gallo, Guacamole, Spanish Rice, Spicy Black Beans!

Pico De Gallo

"Pico de Gallo" - a salsa/salad that shouts freshness in itself. It has a slurp tangy flavor to it which makes it irresistible and leaves me wanting it more and more! It needs just a handful of ingredients and is very easy to put it together.

Ingredients:

• 2 Medium Red Onions - Diced small
• 4 Medium Tomatoes (try to use the ones that are ripe red in color - they are juicier and makes the salsa look vibrant!) - Diced small
• 1 ¹/₂ tbsp Jalapeño - Finely chopped (if you don't have jalapeño, any other green chillies would do - wouldn't be as authentic but it is an ok substitution and there isn't a noticeable taste difference in-my-opinion i.e.)
• 3 tbsp Cilantro/Coriander/Dhaniya - Finely Chopped
• 3 tbsp Lime Juice
• Salt & Pepper - to taste

Method:

• Mix together onions, tomatoes, jalapeño; season with salt and pepper.
• Add lime juice and mix well.
• Finally, add cilantro and mix well.
• Enjoy!!

Serving Suggestions:

Pice de Gallo can be served as a side dish to any Mexican preparation e.g. burrito/enchilada/taco etc. 

It can also be served with traditional chips or the baked version.

Spanish Rice

Spanish Rice - a quick and healthy recipe amalgamating the tanginess of tomato with a hint of garlic and onion. So simple and easy to put together with a handful of ingredients which you may already have on hand. I hope you give this recipe a try and let me know your feedback in the comments below!

Happy Cooking!!

Ingredients:

• 1 ¹/₂ cup Long-Grained Rice 
• ¹/₂ cup Red Onion - Diced small
• ¹/₂ tsp Garlic - Minced
• ¹/₂ cup Tomato Puree
• 2 tbsp Oil
• 1 ¹/₂ tsp Ground Cumin/Jeera
• 1 tsp Red Chilli Powder
• 3 cups Water
• 2 tbsp Cilantro/Coriander/Dhaniya - Finely chopped
• Salt - to taste

Method:

• Wash the rice until the water runs clean. Drain off excess water and set it aside.
• In a broad saucepan, heat the oil over medium-high heat; add garlic and sauté for 30 seconds. Reduce the flame to medium.
• Add onions and sauté until translucent; keep stirring continuously to avoid burning them.
• Add the rice and cook for 3-4 minutes; keep stirring occasionally.
• Add the tomato puree and cook covered for 2 minutes. Stir 2-3 times in between to ensure nothing sticks to the bottom of the saucepan. 
• Add all the seasoning, viz. ground cumin, red chilli powder, salt; stir to combine. 
• Add the water and cook covered on medium low for 12-15 minutes or until the rice is cooked thru and all the water has evaporated. Make sure your lid has a hole to let the steam escape; if not, partially close the lid, leaving some room to escape.
• Add cilantro and stir to combine.
• Enjoy!!

Serving Suggestions:

This rice can be served as a side dish to any main Mexican meal or be incorporated into burrito/taco/enchilada etc.
It can also be served with spicy black beans and a dollop of sour cream!

Spicy Black Beans

Presenting "Spicy Black Beans" - a can of black beans cooked to perfection with just a handful of ingredients and easy to follow steps… Seasoned with just a few herbs and spices makes it a very versatile dish that can go well as a side dish or as a key ingredient in Mexican dishes such as enchiladas, burritos, tacos, etc… The possibilities are endless! I hope you give this a try and let me know your feedback in the comments section below!

Happy cooking!!

Ingredients:

• 1 can Black Beans - Rinsed
• ¹/₃ cup Onions Finely Chopped 
• 1 tbsp Oil
• 1 tsp Garlic Minced
• 2 cups Water
• 1 tsp Red Chilli Powder
• ¹/₄ tsp Cinnamon Powder
• Salt - to taste

Method:

• In a saucepan over medium heat, sauté the garlic for about 30 seconds. 
• Add onions and cook until translucent.
• Mix in the rinsed black beans and stir well. 
• Season with salt, red chili powder and cinnamon powder.
• Add the water and cook covered (my saucepan has on medium low, stirring occasionally, until the water evaporates.
• Finally - using a spatula or the back of a spoon, mash a few (almost half of the quantity) beans - I like them partially mashed; if you prefer whole, simply skip this step!
• Give it a final taste test and adjust the seasoning (if necessary).
• Enjoy!!

Serving Suggestions:

These beans can be served as a side dish to any main Mexican meal or be incorporated into burrito/taco/enchilada etc.
These can also be served with Spanish Rice and a dollop of sour cream!

Guacamole

Guacamole - I remember the first time I heard the name (honestly - sounded weird and difficult to pronounce... Oh well at the time at-least) I was curious what it is made up of.. We were going to chipotle for the first time and I did my research on what I can and cannot eat (being a vegetarian). This seemed to be the most intriguing side dish that I just had-to-try... And ever since the first time I tasted guacamole - I've been in love with it! The kind of love that doesn't fade away ;-)

So without much delay, let me take you over the ingredients and the step by step detailed method that will make you wonder - is it really so simple? And yes my friend, it really is THAT simple :-)

Ingredients:

• 3 Hass Avocados - Ripe
• 1 small Red Onion - Diced small
• 1 Tomato - Deseeded and diced small
• 1 tbsp Jalapeño - Finely chopped (if you don't have jalapeño, any other green chillies would do - wouldn't be as authentic but it is an ok substitution and there isn't a noticeable taste difference in-my-opinion i.e.) 
• 2 tbsp Lime Juice
• 2 tbsp Cilantro/Coriander/Dhaniya - Finely chopped
• Salt & pepper - to taste

Method:

• Cut and mash the avocado pulp (if you are new to avocados - the process of removing the pulp is fairly easy. First make one slit on the avocado length wise covering its circumference. Make sure you go deep enough until your knife feels the seed. Now, hold the avocado in both your hands in such a way that each hand has one half of it. Now twist your hands in opposite direction. You'll see that the two halves have separated. Now using a spoon, scoop out the pulp - this pulp is what we will be using for our recipe.)
• Stir together avocados, onions, tomatoes and jalapeño. 
• Add lime juice, cilantro, salt and pepper and stir well. 
• Enjoy!!

Serving Suggestions:

Guacamole can be served as a side dish to any Mexican preparation e.g. burrito/enchilada/taco etc. 

It can also be served with traditional chips or the baked version.

Sambar (Spicy Vegetable Lentil Soup)

Ingredients:

• 1 cup Toor Daal/Arhar Daal/Split Pigeon Peas
• 2 cups Assorted vegetables diced medium (I used Onions, Potatoes, Carrots, Peas, French Beans, Tomatoes, Drumsticks)
• 1 tbsp Oil
• 1 tsp Mustard Seeds
• ¹/₂ tsp Fenugreek Seeds
• 8-10 Curry Leaves
• ¹/₈ tsp Asafoetida 
• 1 tsp Ginger Paste
• ¹/₂ tsp Tamarind Extract
• 2 tbsp Sambar Powder
• 1 tsp Red Chilli Powder
• Salt - to taste
• Water - as needed

Method:

• Wash and rinse the toor daal well (until the water runs clean)
• Add the daal into the pressure cooker and add water to reach a level about an inch above the daal. Season it with salt and pressure cook it for 3-4 whistles. 
• In a big saucepan, heat the oil; when the oil is hot, add the mustard seeds and fenugreek seeds and allow them to crackle. When they are done crackling, add the curry leaves, asafoetida and ginger paste and saute the vegetables on medium flame (add water as necessary) for 3-5 minutes or until they are almost tender. Season with salt and red chilli powder. 
• Mix the tamarind extract with about ¹/₄ cup of water and stir until it dissolves. Set it aside. 
• Mix the sambar powder with ¹/₄ cup of water and stir until no lumps remain. Set it aside.
• Open the lid of the pressure cooker when the pressure goes off and using an immersion blender or a hand churner, blend the daal well. Add it to the sauce pan with the veggies and mix. Add water as necessary to get the soup like consistency.
• Add the tamarind mixture to the saucepan and stir to combine.  
• Add the sambar powder mixture to the saucepan while stirring continuously to avoid any lump formation.
• Check for seasoning and add salt/red chilli powder as required. 
• Simmer the sambar for 20-30 minutes. Add water, if needed, to adjust the consistency. 
• Enjoy!

Serving Suggestions:

Sambar can be served with a variety of dishes, viz. Idli, Medu Vada, Dosa or just Plain Rice!

Gujarati Daal Vada (Split Moong Bean Fritters)

Daal vadas are very famous in Gujarat and if you've been to any railway station in Gujarat - I'm sure you'd have tasted this delicacy.. It is very easy to make these vadas at home and in this post, I'm going to show you how. Do give this a try and let me know your feedback in the comment section below... Happy cooking!! 

Ingredients:

• 1 cup Moong Daal/Split Moong Beans; I prefer using the one with its green covering on
• ¹/₄ cup Chana Daal/Split Bengal Gram
• 2 Green Chillies
• 1 ¹/₂ tsp Ginger - grated
• 2 tbsp Cilantro/Corriander/Dhaniya
• Salt - to taste
• Oil - for frying

Method:

• Soak the moong daal and chana daal (separately) in hot water for 1-2 hours
• In a medium food-processor bowl, add the green chillies, cilantro and make a fine paste.
• Drain as much water as possible from both the daals and reserve 1 1/2 tbsp chana daal and add the remaining daal mixture and grated ginger to the same food-processor's bowl and grind coarse. This will also ensure the chillies and cilantro get mixed evenly with the daal mixture.
• Now, add the whole chana daal and salt to the prepared mixture and stir to combine.
• In a pan, heat the oil.
• Now, when the oil is hot, form small balls and fry on medium heat until they are golden brown. 

Serving Suggestions:

Daal vadas are traditionally served with thinly sliced onions and optionally with fried green chillies as well (depending on the amount of heat you prefer in your food). They can also be served with Cilantro Peanut Chutney or Tamarind/Date Chutney.

Enjoy!!

Gujarati Daal

I'm Gujarati and this daal has been staple in my house for generations now. It is very simple to cook; it is one of the initial dishes I learnt from my mom and this is her recipe.

Ingredients:

• 1 cup Toor Daal/Arhar Daal/Split Pigeon Peas
• 1 tsp Oil
• 1 tsp Mustard Seeds
• ¹/₂ tsp Fenugreek Seeds
• Pinch (¹/₈ tsp) of Asafetida
• 10-12 Curry Leaves
• 2 Dried Red Chillies
• 1 tsp Ginger Paste
• 1¹/₂ tbsp Lime Juice
• 1 tsp Chilli Powder
• 1 tsp Aachaar Masala/Pickle Spice Mix (Ready made pickle can be used if you don't have pickle spice mix)
• 2 tsp Coriander-Cumin Powder/Dhaniya-Jeera Powder
• ¹/₄ tsp Turmeric Powder
• 1¹/₂ tsp Jaggery/Gud
• 1 cup Tomatoes - Diced
• Salt - to taste
• Water - to boil and while cooking
• 2 tbsp Cilantro - Finely Chopped

Method:

• Wash the daal thoroughly (you'll need to wash it multiple times if you have oil-coated daal). 
• Now, in a pressure cooker, add the washed daal and water at-least an inch above the daal layer. Pressure cook it for 3-4 whistles. 
• When the pressure goes off, open the lid and using an immersion blender or a hand churner, blend it smooth. 
• In a big sauce pan, add oil, mustard & fenugreek seeds allow them to crackle. When they crackle, add the curry leaves, dried red chili, asafetida and ginger paste; give it a quick stir and add the blended daal mixture. Also add water enough to make it a thin soup-like consistency. 
• Add all the masala, viz. salt, chilli powder, turmeric powder, pickle powder, coriander-cumin powder and jaggery and mix. Let it come to a boil on a high flame. 
• Lower the flame to medium and add the diced tomatoes. Let it cook covered for 10 minutes.
• Add the lime juice and cilantro and simmer for 30 minutes (at-least) - this is the most important step as the daal developed the flavor from all the spices as it simmers. Of course, if you are in a hurry, you may take it off the flame sooner but trust me, you will notice the difference in the taste. 
• Stir and see if you need to add more water to adjust the consistency (while simmering, quite some water would evaporate). If you've added more water, cook it for 5 more minutes.
• Enjoy!!

Serving Suggestions:

Gujarati daal is popularly served with rice/roti. I also like to relish it piping hot as a soup :). The possibilities are endless!