Enchiladas – Vegetarian Version


Vegetarian enchiladas tastes as good as non-veggie version... Last night, we dined at our favorite Mexican restaurant "Under the Volcano". I love Mexican food and have dined at many Mexican restaurants before, for some reason I didn't find any of them up to the mark. After dining at Under the Volcano, I finally  have a favorite Mexican restaurant and am glad that it's only 15 minutes drive away from my house. Their appetizer, Flaming shrimp did make me feel that I was under the volcano. Sharing the picture with you all: We had Flautas, enchiladas, quesadilla etc. I love almost all of the Mexican specialities. After coming home, I was reminded that I haven't posted the recipe for making homemade veggie version of enchiladas that I had tried a few months ago yet. I even made the tortilla and the enchilada sauce from scratch, homemade tortillas and sauce taste much better than the store bought ones. After stuffing the tortilla, arrange them on a baking pan, pour the sauce over it,

What you will need

Corn Flour or Masa Harina- 2 cups

Warm water- 1¼ cups

Salt- ¼ tsp

Oil- 2 tbsp

All purpose flour- 2 tbsp

Chili powder- 1 tbsp

Paprika- 1 tsp

Water- 1½ cups

Tomato paste- 5 ounce or ½ cup

Ground Cumin- ½ tsp

Garlic powder- ½ tsp

Salt- to taste

Carrot, grated- 1

Black beans- ½ can

Corn- ½ can

Onion, chopped small- 1

Cheddar cheese, grated- generous amount


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