Veg Enchiladas Recipe Kit Recipe

Mexican cuisine · 798 calories

Veg Enchiladas Recipe Kit recipe

About this recipe

Looking for a hearty and healthy meal? Try our Veg Enchiladas Recipe Kit, a delicious blend of roasted sweet potatoes, black beans, and flavorful spices wrapped in soft tortillas. This kit includes all the ingredients you need to create a mouthwatering dish, from the enchilada sauce to the shredded cheese. Perfect for a cozy dinner or a family gathering, these enchiladas are easy to make and packed with wholesome goodness. Serve with your favorite toppings like avocado, cilantro, and sour cream for a complete meal. Order now on the AnyFeast website or app and enjoy a hassle-free cooking experience! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Coriander Leaves
  • 100 g Garlic
  • 500 g Onion
  • - Bell Peppers
  • 500 g Tomato - Hybrid
  • 2 pcs Zucchini
  • 348 g Wrap Tortilla
  • 500 g Black Beans
  • 140 g Mozzarella Cheese Shredded
  • 400 g Sweet Corn Kernels
  • 200 g Table Salt
  • 55 g Paprika Powder
  • 500 Ml Champion Oil
  • 453 ml Jalapeno Pepper - Sliced

Instructions

  1. 1. Preheat the oven to 375°F (190°C). Heat 1 tbsp of olive oil in a pan over medium heat. Add 1/2 chopped onion and 1 minced garlic clove, and sauté until softened.
  2. 2. Add 1/2 chopped bell pepper, 1/2 chopped zucchini, and 1/2 cup of corn kernels. Cook for 5-7 minutes until the vegetables are tender.
  3. 3. Stir in 1/4 tsp paprika, other spices and salt to taste. Add 1/2 cup of black beans and 1/2 cup of diced tomatoes. Cook for another 2-3 minutes. Remove from heat.
  4. 4. In a separate bowl, mix 1 cup of enchilada sauce with 1/4 cup of water. Spread a thin layer of this sauce on the bottom of a baking dish.
  5. 5. Warm 6 small tortillas in the microwave or on a skillet to make them pliable. Fill each tortilla with the vegetable mixture and a sprinkle of shredded cheese. Roll them up and place seam-side down in the baking dish.
  6. 6. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle 1/2 cup of shredded cheese on top.
  7. 7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  8. 8. Garnish with chopped cilantro and serve hot with a side of sour cream or guacamole.