Mexican Veg Enchiladas Recipe With Homemade Enchilada Sauce

There are plenty of enchilada sauce available out there, and there are even more recipes online for semi homemade enchilada sauce (using canned tomato sauce as an ingredient) but what’s more enticing than homemade enchilada sauce using fresh and real tomatoes!! Well, if you want to ditch the can of tomato sauce and use the fresh red tomatoes then you are at the right place.

Vegetarian mexican enchiladas

This version of enchiladas is purely vegetarian (so are all other recipes on my blog) and I am using flour tortillas and not the corn ones. (I am not a huge fan of how the corn ones smell so as long as the flour ones are available, I make sure I use those), but you can use any you like. It’s really a quick, easy and a mouth watering recipe. So let’s get started.

Preparation time: 20 min

Cooking time: 30 min

Serves: 2

Here’s what you need:

For the enchilada sauce:

  • 4 tomatoes cut into half
  • 1 small onion roughly chopped (we are going to broil it, so it’s okay if the pieces are big)
  • 1/2 jalapeño (or to taste – adjust per the level of spiciness desired)
  • 3 cloves of garlic
  • 1/4th tbsp cumin powder
  • Salt to taste
  • Ground pepper to taste
  • 1/4th cup cilantro/coriander leaves

For the stuffing:

  • 1 can black beans
  • 1/2 cup mexican cheese
  • 4-5 tbsp Salsa (I used pace picante medium)
  • 2 tbsp tomato ketchup
  • 1 small onion chopped
  • 1/2 bell pepper chopped
  • salt to taste
  • red chilly powder to taste
  • 2 tbsp oil

For the enchiladas:

  • 6 corn or flour tortillas (I used flour – I don’t like the smell of the corn ones)
  • Oil – just enough to grease the skillet

Here’s what you do:

For the enchilada sauce:

  • Arrange the tomatoes (cut side down), onions, garlic and jalapeño on a baking tray and broil on high for 8-10 minutes or until the skin of the tomatoes turn dark brown.
  • Take it out, remove the skin from the tomatoes, peal the cloves of garlic.
  • Put the tomatoes, jalapeño, onions and garlic in the food processor. Add the cilantro, salt, pepper, cumin powder and puree it till it’s a sauce like consistency. (Optional: You can add some sugar at this point of the tomatoes are too acidic)
  • Sauce is ready

Homemade enchiladas sauce

For the stuffing:

  • Heat oil in a pan.
  • Add the chopped onions, bell pepper, black beans, salt and red chilly powder and cook for 3-4 minutes.
  • Next add the salsa and the tomato ketchup. Let it cook for 1-2 minutes.
  • Add in the cheese and mix well.
  • At this point you can add more ketchup and/or salsa per your liking.
  • Turn off the stove. Your stuffing is ready.

For the enchiladas:

  • In a nonstick skillet, add just enough oil to lightly coat the bottom..
  • Cook each tortilla for about 30 seconds–just enough to soften. Don’t let it become crispy.
  • Fill each tortilla with the stuffing and some cheese and gently roll. (Optional: you can also add in some pickled jalapeños here if you want)
  • Pour enough of the enchilada sauce to coat the bottom of a 9×9 baking dish.
  • Place the rolled tortilla – seam side down, into a baking dish.
  • Pour remaining enchilada sauce on top of the enchiladas to coat evenly. Garnish with mexican cheese (you can replace mexican cheese with cheddar cheese if desired).
  • Bake at 350F for 25-30 minutes until bubbly and hot and until the cheese turn light brown.
  • Garnish with sour cream and avocado, if desired.

Make this for a casual everyday dinner or when entertaining guests and let me know how it turns out to be. Happy Cooking and even more – Happy eating 🙂

Appreciate your comments