No Bean Veggie Enchiladas

I was inspired to make enchiladas after reading Gayatri’s recipe but I was out of beans and did not have time to soak any beans. So here’s a recipe with only vegies no beans enchilada.

Ingredients

1 cup Carrots diced

1 cup corn

1 cup mixed bell pepper diced (I used green and red)

1 cup Zucchini diced

1 cup spinach chopped

½ cup scallions

1 onion diced

2-3 tbs olive oil

Enchilada sauce Red (or green tomatillo sauce)

Olives for garnishing (optional)

Jalapenos for added spiciness (optional)

Taco sauce

Taco seasoning

1tsp Cumin powder

1 pckt Tortilla (a pack of 10-12 tortilla)

3 cups Mexican mix cheese (1 cup to add with filling inside tortilla and remaining for the crust)

Method:

In a skillet add 2 tbs olive oil. Add onions and sauté till soft translucent. Add mixed colors bell pepper and the rest of the vegetable except for spinach. Add salt and pepper to season it. Do not cover and cook vegetables. Add spinach at last and roast till mixture becomes dry. Add cumin powder, table spoon of taco seasoning and tablespoon of taco sauce (I used Taco bell fire sauce). Pre-heat the oven 375 degrees F. Grease the baking dish (I used 11” by 15”) and spread a layer of enchilada sauce evenly on it. Microwave the tortilla for 45 seconds and keep them inside the microwave to keep them soft. Remove 1 tortilla at a time and roll them with veggies and cheese and arrange it on the baking dish. You could heat the tortilla in two to three batches or keep it in a wet towel, but I found this was easier and mess free. Once arranged spread the remaining enchilada sauce all over the rolls. Make sure each corner is covered so that there are no dry edges when you remove them from the oven after baking. Spread the remaining cheese on top. Add olives and jalapenos to decorate. Bake for 20-25 mins till golden brown. Serve with guacamole and sour cream.