Enchiladas Mexicanas! Everyone enjoys this cheesy baked Mexican meal. On a trip to Brazil, I learned about this divine meal. I fell in love with this dish but didn’t make it at home very often because the name “enchiladas” sounds quite complicated. I was astounded by how simple it was. Because it is so simple to prepare, it is ideal for parties, get-togethers, and any other event. This is the way to go if you have a teen who wants to improve their cooking skills.
WHAT’S IN ENCHILADAS?
Enchiladas are similar to pasta or bread, but they are Mexican. It’s essentially a wrap with your choice of fillings and toppings. In this case, I’ve added some store-bought pasta sauce (any kind will do) and cheese because it’s a vegetarian version. The traditional version calls for tortillas, but chapati or roti will suffice if you don’t have an arm.
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Ingredients for making Mexican Enchiladas:
For the filling
Cooked Rajma – 1 to 1.5 cups
Onion – 1 chopped finely
Garlic – 5 pods
Olive oil – 1 tablespoon
Capsicum / Bell pepper – 3 tablespoons (finely chopped)
Salt to taste
Cumin powder – 1 teaspoon
Spring onion – 1 tablespoon
Red chili powder – 1 teaspoon
The white part of the spring onion – 1 teaspoon
Salt to taste
For the Mexican Enchiladas assembly
- tortillas discs – 6
- Pasta sauce – As needed for 6 nos tortillas discs
- Mozzarella cheese as required
- For garnish Parsley sprigs
- Olive oil to grease baking pan
Step-by-step instructions to make enchiladas:
Step 1: In a pan add olive oil, garlic, and whites of spring Onion. Fry till brown in color. Add onion and fry till it is brown in color
Step 2: Add capsicum, and boiled beans ( boiled with salt & water ) add some salt, chili powder, and cumin powder. Stir it properly
Step 3: Mash the beans with a spoon or potato masher. Next, Add spring onion and mix well
Step 4: Take a baking pan. Grease it with oil. and add the pasta sauce to the bottom. Next, Take the tortilla disc and the bean mixture. roll it as you see in the video
Step 5: Keep them in the baking pan over the pasta sauce. Top it again with pasta sauce. Add cheese. – Keep it in the oven for 10 minutes at 180 degrees
Mexican Enchiladas ready! Serve hot
Notes
- For Wrap, you can use Chapathi / roti
- The filling can be customized to your preferred vegetables
Health benefits of homemade Enchiladas
- This filling is loaded with Rajma/ vegetables which are high in nutrition
- The addition of cheese increases calcium in the dish
- I’ve used a Wholemeal wrap for its rich complex carb content.
Recipe Card
Mexican Enchiladas
Ingredients
For Filling
- 1-1.5 cup cooked Rajma
- 1 Onion Medium, finely chopped
- 5 Pods Garlic chopped
- 1 tbsp Olive Oil
- 3 tbsp Capsicum / Bell pepper (Color of your choice) finely chopped
- Salt to taste
- 1 tsp Cumin powder
- 1 tbsp spring onion (Green Part) chopped
- 1 tsp white part of spring onion chopped
- 1 tsp Red chili powder
For Enchiladas
- 6 Tortillas disk
- Pasta sauce as needed for 6 Tortillas
- Cheese As needed
- Olive oil to grease baking pan
- For garnish Parsley sprigs
Instructions
- In a pan add olive oil, garlic and whites of spring Onion. Fry till brown in color
- Add capsicum, boiled beans ( boiled with salt & water ) add some salt, chili powder and cumin powder. Stir it properly
- Mash the beans with spoon or potato masher. Next, Add spring onion and mix well
- ake a baking pan. Grease it with oil. and add the pasta sauce in the bottom. Next Take the tortilla disc and the bean mixture. roll it as you see in the video
- Keep them in the baking pan over the pasta sauce. Top it again with pasta sauce. Add cheese. - Keep it in oven for 10 minutes on 180 degrees
