Vegetable and Bean Enchilada - Stove Top

Enchiladas are a traditional Mexican entree made with tortilla either corn or flour, wrapped with beans and veggies and then cooked in an authentic sauce and topped with cheese. This can be done in an oven or stove top. I have tried this recipe on the stove top with my favorite cast iron.

If you choose the oven, you can either assemble this in a baking dish or use the same cast iron and pop it into the oven!

I have used store bought enchilada sauce for this recipe. Feel free to use vegetables and beans of your choice as per availability and liking.

Serves - 2

Ingredients Required:

Flour/Corn Tortilla - 2 (or as required)

Enchilada Sauce - 2 cups

Cheese - 2 cups (choice of your liking - can use mexican mix, cheddar, mozzerella)

Olive Oil - 1 tblsp

Filling:

Black beans - 1 can ( or you can use re-fried beans)

Corn - 1/2 cup

Bell Pepper - 1/2 cup (thinly sliced)

Onion - 1/2 cup (thinly sliced)

Broccoli - 1/2 cup (florets)

Spinach - 1/2 cup (chopped)

Salt - 1 tsp

Pepper - 1 tsp

Salsa - 1/2 cup

Olive Oil - 1 tblsp

How to make?

Filling preparation:

• In a pan, heat the oil and when hot add in the onion. Saute for a minute and then add the bell pepper, corn. Saute till half cooked.
• Add in the black beans and saute for a minute.
• Add in the broccoli and spinach. Add salt and pepper. Switch of the stove and keep the pan closed. Broccoli and Spinach would get cooked in the heat and need not be cooked on flame.

Enchilada preparation:

• If you are using store bought tortilla, quickly cook them on a pan for few seconds so the sides are warmed up
• Heat a pan on low heat, add the tblsp of oil and brush around the pan.
• Add 1 cup of enchilada sauce and spread evenly
• On a plate, take the warmed tortilla, place the filling mixture, top it up with some cheese and salsa
• Wrap it up like a burrito, but you do not have to close the ends, just leave them open
• Gently lift this and place it on the pan, on top of the sauce
• Depending on the size of your pan, you can place as many that fits. Mine had place for two.
• Top it up with the remaining 1 cup of the sauce and cheese
• Close the pan and cook on low-medium heat for 10 minutes
• Open the pan, and serve hot

Notes:

• You can play around with the filling as per your liking
• You can also add in some mexican lemon cilantro rice!