Home / Recipes / Vegetarian Enchiladas

Photo of Vegetarian Enchiladas by Rita Arora at BetterButter

Vegetarian Enchiladas

Rita Arora
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Vegetarian Enchiladas RECIPE

Impress everyone by making mouthwatering International Cuisine Enchiladas. This Mexican Food is sure to win hearts.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Mexican
  • Blending
  • Baking
  • Boiling
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 4

  1. For the filling:
  2. 1 tbsp Olive Oil
  3. 1 tbsp chopped Garlic
  4. 3 white Spring onions, chopped
  5. 1 large green Capsicum, chopped
  6. 1 cup Rajma beans (Soaked overnight and boiled in salted water till soft)
  7. Salt to taste
  8. 1 tsp Paprika
  9. 1 tsp Cumin powder
  10. 1/2 cup Onion greens
  11. For the Ranchero sauce:
  12. 1 tbsp Olive oil
  13. 1 large red Capsicum
  14. 5 large Tomatoes
  15. 1 tbsp Garlic
  16. 2 white Spring onion
  17. 1 tbsp Refined flour
  18. 1 tbsp Vinegar
  19. 1 tsp Sugar
  20. Salt to taste
  21. 1 tsp Cayenne pepper
  22. 1 tbsp Habanero sauce or Tabasco sauce
  23. 1 tbsp Oregano
  24. 1/2 cup Water


  1. In a pan add olive oil, garlic, whites of spring onion, capsicum, boiled beans (boiled with salt and water) add some salt, sweet paprika and cumin powder. Stir it properly.
  2. Mash the beans with a spoon or a potato masher.
  3. In a pan, add olive oil, red peppers, crushed garlic, whites of spring onion, tomatoes, flour, vinegar, sugar, salt, cayenne pepper and oregano. Add a little bit of water.
  4. Blend the mixture and keep it onthe flame for 2-3 minutes and add habanero sauce.
  5. Take a baking pan and add the ranchero sauce in the bottom.
  6. Take the tortilla disc and the bean mixture. Bean mixture should have mixed onion leaves.
  7. Fill the disc with bean mixture and roll them. Keep them in the baking pan over the ranchero sauce.
  8. Top it again with ranchero sauce. Add grated mozarella cheese over the baking pan.
  9. Keep it in an oven for 5 to 10 minutes on 180 degrees centigrades. Let the cheese either bubble or slightly brown. Serve hot.
  10. Bake the Enchilada just before serving.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Harmandeep Kaur
Harmandeep Kaur   May-16-2016

So impressive..i love mexican food

Similar Recipes

A password link has been sent to your mail. Please check your mail.