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!