vegA twisty Mexican starter to your meal

Vegetable Enchilidas Recipe - Vegetarian Recipe

Surprise your taste buds with a spicy traditional Mexican dish. This will be a great addition to your dinner or lunch, as a starter. With cheese shredded on top and hot & spicy Mexicana salsa all over, this dish surely will make you go on a twisty taste ride.




Olive oil 20 ml
Onion 2 pc
Soft cheese 30 gm
Coriander leaves 20 gm
Oregano 2 gm
Chilli flakes 7 gm
Baked beans 100 gm
Garlic 20 gm
Cumin powder 5 gm
Green chilli 2 pc
Corn tortilla 2 pc
Tomato concasse 100 gm
Corn kernels 50 gm
Bell pepper 1 pc
Black pepper powder 3 gm
Lemon juice ½ pc
Tomato 1 pc


  • Make salsa Mexicana with one chopped onion, half bell chopped pepper, chopped coriander leaves, 1 chopped green chilli, and chopped tomato and salt & lime juice. Keep it aside.
  • Place a non-stick frying pan on the stove; pour some oil in the pan.
  • Add chopped garlic, stir it till they become light brown in colour.
  • Add 1 chopped onion, sauté for a while and add half bell pepper small diced, chilli flakes, cumin powder and 1 green chopped chilli and stir it for a while.
  • And after that add oregano, corn kernels, salt, baked beans and pepper powder. Stir continuously for 10 minutes keeping the fire on low. Keep this tortilla mixture aside.
  •  Take the tortillas & heat it in the micro oven till they are warm.
  • Stuff the tortillas with tortillas mixtures & place them on the plate.
  • Now cover the tortillas with the tomato concasse and topping it with the grated cheese, baked & served with the salsa Mexicana.

Nutrient Value

Amount Per Serving

Serving – 1

Calories 4,660.4
Total Fat 268.7 g
Saturated Fat 87.9 g
Polyunsaturated Fat 14.9 g
Monounsaturated Fat 135.2 g
Cholesterol 154.9 mg
Sodium 5,491.2 mg
Potassium 3,838.0 mg
Total Carbohydrate 481.7 g
Dietary Fiber 24.0 g
Sugars 49.7 g
Protein 101.2 g

Recipe by

Chef Uttam Bhattacharjee

Chef Uttam Bhattacharjee




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