Easy home-made enchiladas: An Iftar recipe to try at home

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Published: Sun 26 Apr 2020, 5:09 PM

Last updated: Mon 27 Apr 2020, 12:32 PM

Yields: 4
Prep Time: 15 mins
Bake Time: 20 mins

INGREDIENTS
Enchilada sauce - 2 cups
Olive Oil - 2 tbsp
Small Onion - 1,chopped
Red Bell Pepper - 1,chopped
Mushrooms - 1 cup, chopped
Small Cauliflower Head - 1, florets sliced into small bite-sized pieces
Cumin Powder - 1 tsp
Ground Cinnamon - 1/4 tsp
Spinach - 4 cups
Black Beans - 1 can,drained and rinsed
Mozzarella, or any cheese - 1 cup
Whole Wheat Tortillas (about 8" in diameter) - 4
To taste: Salt and Black Pepper - 1/2 tsp
For garnish: Handful of chopped cilantro

METHOD
1. Preheat oven to 400 F (200C). Lightly grease your pan with olive oil or cooking spray (pan big enough to fit 4 rolled tortillas).
2. Over medium heat, in a large pan, warm the oil till it simmers. Add onions and a pinch of salt. Cook until onions become translucent. Add the cauliflowers, bell peppers, and mushrooms, and stir, on medium-low heat. Cover the skillet for 2 mins. Cook, stirring occasionally, for about 8 mins until cauliflower slightly turn golden.
3. Add the cumin and cinnamon to the skillet and cook until fragrant, for about 30 secs. Add the spinach, a few handfuls at a time, stirring until wilted.
4. Transfer contents of the pan to a medium mixing bowl. Add beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tbsp). Season with ½ tsp salt and black pepper, to taste.
5. Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
6. Tortilla Stuffing: Draw a thick line at the center with 1 tbsp of enchilla sauce, and then add the filling mixture from the bowl in the middle. Wrap the tortilla like a burrito. Place it seam side down at the edge of your pan. Repeat with remaining tortillas.
7. Drizzle the remaining enchilada sauce evenly over the tortillas, except the tips of the tortillas. Sprinkle the remaining cheese evenly over the enchiladas.
8. Bake, uncovered, for 20 minutes. Then remove from oven and let it rest for 10 mins. Before serving, sprinkle chopped cilantro over the enchiladas. Serve immediately.

*If you want to make a non-vegetarian version, feel free to add cooked chicken or any meat in your tortilla mix! For vegan, add dairy-free cheese, or skip it for a healthier version.

Recipe courtesy blogger Naomi D'Souza. Follow her on Instagram @naomi_dsouza for more recipes.

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