Veggie Enchiladas Corn tortillas stuffed with baked beans and vegetables and baked with tomato sauce. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 04 May 2016 in Recipes Course New Update Main Ingredients Corn Tortillas, Baked Beans Cuisine Mexican Course Main Course Vegetarian Prep Time 16-20 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Veggie Enchiladas 6 Corn Tortillas as required Baked Beans FILLING 1 tablespoon Olive oil 1 Onion sliced 4 cloves Garli chopped 1 medium Green capsicum chopped 3/4 cup Baked beans 1/2 teaspoon Red chilli flakes 1/2 teaspoon Mixed herbs 1 cup Paneer (cottage cheese) crumbled FOR SAUCE 1 tablespoon Olive oil 6 cloves Garli chopped 3 Tomatoe pureed 1 teaspoon Sugar 1 teaspoon Red chilli flakes teaspoon Oregano 1 3/4 cup Mozzarella cheese grated Method Heat oil in a pan. Add onions and sauté. Add garlic and green capsicum and cook till the onions are softened. Add baked beans, red chilli flakes and mixed dried herbs and mix and cook till almost dry. Preheat the oven to 200°C. To make the sauce, sauté garlic in one tablespoon olive oil. Add pureed tomatoes, sugar, red chilli flakes, oregano and half the mozzarella cheese and cook till the mixture reaches a sauce consistency. Place a tortilla on the work top, spread some of the filling in the centre and top with paneer. Roll the tortilla.Place it in a baking dish. Similarly make more rolls and place in the dish. Drizzle the tomato sauce over. Grate mozzarella cheese on top. Place the dish in the preheated oven and bake till the cheese melts. Serve hot. Nutrition Info Calories 1453 Carbohydrates 111.1 Protein 67.7 Fat 81.9 Other Fiber Calcium- 1282.9mg #Baked beans #FOR SAUCE #Green capsicum #Mixed herbs #Mozzarella cheese #Olive oil #Onion #Oregano #Red chilli flakes #Sugar #Paneer (cottage cheese) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article