Cheesy Veggie Enchiladas


Restaurant Style Cheesy Vegetarian Enchiladas(Mexican Beans & Vegetable Enchiladas) | Enchilada

Video taken from the channel: Culinary Delights


Vegetarian Enchiladas Recipe | Mexican Cuisine | The Bombay Chef Varun Inamdar

Video taken from the channel: Rajshri Food


Cheesy Baked Vegetable Enchilada

Video taken from the channel: blissofcooking



Video taken from the channel: Trusha Patel


Vegetarian Enchiladas (Mexican Cuisine) by Manjula

Video taken from the channel: Manjula’s Kitchen


Mexican Vegetarian Bean & Cheese Enchiladas Recipe by Archana’s Kitchen

Video taken from the channel: Archana’s Kitchen


Cheesy Vegetable Enchiladas | Healthy Homemade Vegetarian Recipe | Mexican Cuisine | Kanak’s Kitchen

Video taken from the channel: Kanak’s Kitchen

It’s Meatless Monday, and these cheesy vegetarian enchiladas from The Honour System have us drooling. In this version, whole wheat tortillas are stuffed with a savory mixture of ricotta, spinach, garlic and brown rice. To kick up the flavor, they’re then topped with a spiced up cheddar cheese and salsa before baking. In one word, yum.

Heat olive oil in a large skillet over medium heat. Add bell peppers, onion, spinach, green beans, and mushrooms; cook and stir until soft, about 8 minutes. Season with chili powder and paprika. Step 3. These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese.

Garnished with. These vegetarian enchiladas are stuffed with a hearty filling of earthy mushrooms, tender sautéed kale, and rice cooked with a blend of smoky. How to make vegetarian enchiladas Filling: Saute onion, garlic, peppers and mushrooms until cooked and starting to caramelize.

Add frozen corn, seasoning and drained beans of your choice and cook for another 5 minutes. Season with salt, pepper and lime juice. The veggie / bean / cheese combo is going straight into some corn tortillas, which are getting a nice generous covering of enchilada sauce. And the whole thing is getting tucked in with more V&V Supremo® Chihuahua® Brand Quesadilla Cheese.

Oh, the sweet meltiness!Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water. Cover pan and cook until kale is wilted and tender, 8–10 minutes.

Zucchini Enchiladas Zucchilattas. “Zucchini, mushrooms, onion, and tomatoes are cooked until tender, wrapped in warm tortillas, topped with cheese and baked until bubbly.” – Barbie. Vegetarian Enchiladas Staff Picks Green Chicken Enchilada Rating: Unrated 186 Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. Cheesy Chili Enchiladas. Rating: Unrated 51 Creamy Cheddar Beef Enchiladas.

Cheesy Baked Veggie Enchiladas (4275 reviews from our customers) These smoky enchiladas are a fiesta of flavour! You’ll fill tortillas with red pepper, kidney beans and a smoky spicy tomato sauce, then top with plenty of cheese for a golden, delicious bake.

List of related literature:

A little cilantro stirred in with the cheese added color and fresh flavor.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the cheese and cilantro and stir to combine.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

(If you are worried about flipping the tortillas, then brown the top for 1 to 2 minutes under a hot broiler.)

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Sprinkle remaining 1 cup cheese over top and bake until cheese is spotty brown and burritos are heated through, about 10 minutes.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Sprinkle the cheese and chopped chiles, if you’re using them, evenly over the tortilla.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Serve with salsa, diced avocado, sour cream, and/or scallions.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the greens and a pinch or two of red chile flakes, and continue cooking until the vegetables turn dark green, about three minutes.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Cover the first tortilla with about onequarter of the vegetable mixture, a similar amount of cheese, and 1 or 2 teaspoons of cilantro.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

You can stuff the peppers with anything—try using the tempeh taco mixture, or create your own stuffing.

“You Don't Have To Be a Treehugger To Be a Vegan” by Dan Vishny
from You Don’t Have To Be a Treehugger To Be a Vegan
by Dan Vishny
Dan Vishny, 2005

Serve on the tortillas with the beans, salsa, cheese, avocado, and cilantro.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Traditionally we make enchiladas with corn tortillas. We make burritos with flour tortillas. But this looks like a nice mish-mash.

  • I don’t know what this is but it’s not Enchiladas. Enchilada is not made using flour tortillas, it’s with corn tortillas because the corn tortillas absorb the sauce unlike flour tortillas.

  • Hi kanak..I made this twice in one week as my family loved it so much especially my daughter..thank you for simplifying the receipes for any one to follow.

  • Looks delicious! You’re smart to call it a “twist” of the original dish. I’m no expert but would probably call your dish “entomatadas”:) really enjoy your Indian recipes:)

  • So lovely and sweet thank you. I was taught a more elaborate preparation: dipping the oil fried tortillas in the sauce, then rolling them. I am vegan, so no cheese. I ate too much brewers yeast: nutritional yeast: so I skip that now too. The sauce is made from the base canned chili sauce: but then it’s thickened in the roux method: with clove, cinnamon, salt, sugar, cumin and even vegetable bullion. I use no beans inside: but instead, mushrooms, red onions, green onions, olives, tofu, cilantro, corn, okra and all your spices. Nice video: thank you. Hey, don’t let your husband tell you to make dinner, unless he makes it sometimes too!

  • Looks good but I would never call these enchiladas.

    Here’s why:
    Sauce was the wrong color
    Tortillas should be corn not flour
    Cheese and sauce should be inside the tortilla as well.
    Combinations of ingredients

  • Auntie they look great. Being a Mexican I must tell you though, cheddar cheese is not the best option. They use that horrible orange thing in Tex-Mex cuisine, which is very different from traditional Mexican cooking. I suggest you try mozarella, edam or even paneer as that would be closer to our “Chihuahua”, “manchego” and “panela” cheeses. Great recipe as always. Love, David.

  • The recipe featured in the video posted above is truly superb. It contains a variety of healthy vegetables and the dish is colourful when put together. The chilli and cumin spices are not overpowering and would even suit someone with a conservative as well as a Western taste in food. One cannot possibly go wrong when following the instructions. Be adventuresome! Try it and you will be pleasantly surprised and proud of your culinary skills!

  • first of Ol ur such a gorgeous lady…. dis is called perfect combination of beauty n brain… thx for wonderful receipes stay blessed swthrt

  • Kanak is my new fav chef. Based on your ingredients I am guessing that you are not living in India.. Haven’t seen black beans in India.

  • I am mexican and I find YOU ADORABLE, thanks for your cooking lessons, you should come and try our food for more mix recipes!!!!… our cuisines are so alike and so different at the same time, it is worth to try 😉

  • one more advice plz.tell me if i want to buy otg which one is best brand wise nd whts d difference in electric tandoor nd otg function they same which one shld I buy.plz tell.thanks

  • No wonder very creative but please kindly guide me if I can use the salt base pressure cooker method for baking??
    What should be the heat of the cooking gas and for how long do I need to preheat the pressure cooker oven and again after the prepared cooking materials are arranged then after putting it inside the cooker for how long should it be baked??
    How about the sauce here local stores as well as some speedmarts probably don’t keep this sauce,can it be substituted with tomato sauce??
    Also, please kindly guide me about the discs how to make the discs

  • no audio, what’s the point? You expect us to know what the ingredients are, by their colour? You are not even willing to reveal the temperature at which you bake.. the whole video is useless…without audio. Otherwise, neatly made.

  • I have now clue if it’s authentic or not authentic but it tastes really really good. I have been trying this recipe from last 2 years n everytime it’s jus wow super tangy n little spicy jus love it.

    Tysm chef.

  • Great edits, #Manjula… your program timing is very good. (Caveat: this is the first time I’ve seen you and your production department’s work✌����.)

  • Manjula ji. I am Mexican married to Punjabi. Your channel taught me to cook Indian food for my husband. I’ve been a fan for a long time and loved that you cooked vegetarian Mexican food. Great job!

  • A dif recipe thanks! I usually I boil 8 Chile Guarjillo peppers usually in a bag at stores,in water 4cup, drain but save 2.5cup of that water to make the sauce. 1/4 onion 1 clove garlic same as oregano and cumin salt and 1 Tablespoon cocoa or 1 chocolate tab. Amazing with chili pepper. Chocolate is

  • Dear Aunty Manjula thank you for sharing your receipts so willingly. Thank you so much. I did not try but any as yet but follow you always. God bless

  • I made these today absolutely amazing! Thank you so much for taking the time to post this recipe for us Trusha. Can’t wait to try your other recipes ❤

  • I usually don’t comment, but Manjula your recipe and way of explanation rocks. Kudos to your camera person also. San Francisco, CA.

  • Manjulaji, what grinder do you use for dry grinding for spices and wet grinding small quantities, eg. ginger paste or chili paste etc?

  • Thanks a million for this wonderful recipe Manjula Ji, Watching you cook reminds me of my mom cooking with soooo much genuine love for our family. I just made this dish for the first time and it’s absolutely delicious and sooo filling! You are a true inspiration to us. God bless you and your beloved family!

  • Mam, I successfully made the enchilladas. But when I took out the prepared dish from the microwave, the cheese was not gooey, instead it was crispy. Can you let me know, what would I have done wrong???

  • Hi Kanak last weekend we tried this recipe which was tempting in look but is mindblowing after cooking and yummmmmy all the guest were very happy thank you so much for sharing such lovely recipes and making out life happier with the indian taste buds alive thanks n keep on doing the great work cheers.

  • I like your recipe. Only, if you are a vegetarian, you don’t have to talk about non-veg…Not called for. Too long…. tolerance of slaughtering and eating animals Now, NO MORE…All species, including Humanity-MARK MY WORDS! I did not say humans time has come to STOP EATING ANIMALS, IF YOU WANT HUMANS TO SURVIVE ON THIS PLANET. I don’t mean to be mean. But, bitter truth is necessary too.I know I won’t get your blood red heart. But, that’s ok.

  • Hi Archana
    Thanks for the wonderful recipe.i made Mexican for the 1st time. I made it. It was super yum.. but now I have the lots bean and vegetables mixture left with me.. what else I can make out of it especially something chicken.. and can you pls help me out with more Mexican food recipes.

  • Kanak as a responsible subscriber i would like to suggest you to work more on your pronunciation (like vegetable,tomatoes,oven etc).I hope you will take it seriously.

  • Thanks for your recipe! I made it and added mince beef which I sautéed separately. I placed cheese, beef and beans in the tortilla and rolled it. I had some left over beef so I sprinkled on top with cheese and remainder of bean family loved it! Thanks much..

  • My mouth is almost watering…. Can’t wait to make this enchiladas… Perfect receipe… Looks great… I m tempting now ����������

  • just seeing this more than a year after originally posted, and the recipe looks good, but mostly, I hope you replaced the battery in that chirping smoke alarm! Safety first!

  • I’m more focused on cookware and utensils. btw that’s a nice recepie even though I might not be able to find those ingredients easily.

  • The recipe was very easy to follow and I was able to make it successfully at my first go, thanks for the wonderful recipe and video, Aunty ����

  • I’m sorry I’m not trying to be negative but I’m Mexican and in our tradition in cooking enchiladas we always use corn tortillas. Americans are the ones who use the flour tortillas. It still looks yummy tho I just wanted to just say that is al ������

  • Manjula,
    We made enchiladas for the first time tonight. We followed your recipe and they came out perfect! Such a tasty meal! Thank you so much for the instant family classic!

  • Enchiladas with basil and parsley, its a no, no. This is your own enchiladas version, but never Mexican cuisine. I am Mexican, and also worked as a chef in my late brother’s restaurant for ten years in Chihuahua, Mexico. I know he is from another culture, but I would suggest him to do some research before cooking, and posting his own version of one of the most iconic dishes of the Mexican cuisine.

  • It looks delicious. We’ll be heading into town today and pick up some of the items we need to make it. I’ll let you know how it turns out.

  • “once these onions start sweating….” when you get a room ����. But the music and the way you play around creating the recipe.. it’s dreamy!

  • Great one! Came out exactly as shown here. My daughters, wife and Mom loved it! May be next time I have to lower Habenaro sauce!��