Red Enchiladas
Red Enchiladas It's a truly appetizing iconic Mexican dish, served completely plant-based! Corn tortillas filled with a mixture of vegetables, beans and savory spices, then rolled up and drizzled with a thick red sauce rich in chili and tomato flavors. Without meat or animal dairy products, it tastes warm, savory, slightly spicy and freshly sour, with a soft but still delicious texture.Very delicious, satisfying and brings authentic taste.
Shared by Neon
Time
50 min
Serves
4
Difficulty
medium
🛒 Ingredients
- 8 to 10 sheets of corn/wheat tortillas
- 200 grams of cooked black beans/mushrooms
- One onion, finely chopped
- 2 cloves garlic, chopped
- 1/2 bell pepper, diced
- One sweet corn kernel
- One teaspoon of cumin powder, coriander, salt and pepper to taste
- 4 ripe red tomatoes (for red sauce)
- Two dried/fresh red chilies, seeds removed (as an ingredient in red sauce)
- 1 clove of garlic (As an ingredient in red sauce)
- 1/2 onion (as an ingredient in red sauce)
- One teaspoon of paprika powder, a pinch of cumin (as an ingredient in red sauce)
- 200 ml vegetable stock (as an ingredient in red sauce)
- Oil for sautéing (red sauce ingredients)
- Sliced shallots, coriander leaves, grated cheese (optional). As a complement
👩🍳 Instructions
- 1
Make the filling: sauté the onion and garlic until fragrant, then add the paprika, corn, and the main filling ingredients. Add the spices, stir well, cook briefly, and set aside.
- 2
Make the sauce: sauté all the sauce ingredients until wilted, then blend until smooth. Cook briefly until thickened and the flavors are absorbed.
- 3
Prepare the tortillas: dip each tortilla briefly in the hot sauce to soften and flavor them.
- 4
Assemble: Place the filling in the center of the tortilla, roll it up neatly, and arrange it in a heatproof dish. Pour the remaining sauce evenly over the top.
- 5
Bake: Bake at 180°C for 20 to 25 minutes until evenly heated.
- 6
Serve: sprinkle with toppings, and serve immediately while still warm!