Vegetable Enchiladas

Vegetable Enchiladas

After coming back from work and yoga on a Wednesday evening, we wanted something zesty and yet again something quick, to fill up our starving stomachs.

Enchiladas seemed perfect, cheesy and melty, with our storage already stocked with some Corn Tortillas. (They are still not available in all stores in Mumbai, but most malls stock it in FoodBazaar, Hypercity etc. )

This time, the trick was to make it look colorful, with the variety of fresh veggies available in the market.

Ingredients :

  • 2 large onions chopped
  • 1 carrot sliced vertically
  • 1/2 cup sweet corn
  • 1/2 cup green peas
  • 8-10 baby corns vertically sliced
  • 1/2 cup shredded cabbage
  • 1/4 cup spring onions
  • 1 small tomato thinly sliced
  • 1/2 cup grated cheese
  • 2-3 corn tortillas
  • Oil for cooking, butter for baking
  • Salt as per taste
  • Pepper, basil, thyme, some sea salt and chilli flakes/powder for flavor

I use and swear by the Kirkland Signature USDA Organic No-Salt Seasoning (http://www.amazon.com/Kirkland-Signature-Organic-No-Salt-Seasoning/dp/B002W5SDEQ) which we always ask our friends and relatives in the US to get for us. But otherwise, even the seasoning packet which comes with Dominoes Pizza works well for flavoring.

In a skillet, heat some oil and saute the onions. After about 3-4 minutes add the shredded cabbage,  carrot slices and baby corn verticals. Put a lid on the skillet ad let this cook for about 5 minutes.

In another bowl mix the sweet corn and green peas and add some water and microwave it for 3 minutes or steam for about 5 minutes, and then drain the water and add it to the veggies in the skillet.

Add some salt, and the seasonings as per taste, mix it well and put the lid back on for about 2-3 more minutes.

The filling is ready.

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Take a medium sized glass baking dish and lightly line it with butter.

Place one tortilla on the dish and layer it with vegetable filling and sprinkle some cheese on top. Repeat with another layer of tortilla, veggies, tomato slices, and then a generous layer of cheese. Sprinkle some coriander and it is ready to bake.

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Meanwhile, pre-heat the oven to 200 degrees C and bake the enchiladas. Normally it takes about 10 minutes once the oven is heated, but be careful to not let the cheese particles on the sides of the baking dish to burn. (It still tastes amazingly crisp, but looks a little odd)

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Done! Easy enchiladas are ready to be eaten.

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Bon-apetit!

Cheers,

R

Easy Stuffed Mushrooms

There are a trillion ways to make stuffed mushrooms. But i have tried this one several times, and its my favorite way to make mushrooms now.

It fits into your mouth and you can enjoy the creaminess and distinct flavor of mushrooms for a long time.

For the stuffing :

Clean and scrub the mushrooms under running water and then rip out the stems. A very easy way to get out the stem, is hold the it in your fingers and gently twist it. It will come out neat and clear and plus there will be a hollow in the mushroom which will hold the filling.

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Line the mushrooms in a shallow pan, drizzle with some oil and cook it for about 5-6 minutes, turning them upside down after 2-3 minutes.

The mushrooms tend to shrink, and remember to not overcook it. Cooking it just a little to get the juices flowing.

Meanwhile, heat 2 tsp oil in a skillet. Saute the chopped onions, steamed sweet corn and chopped mushroom stems. Once the mixture is well cooked, add some salt, chilli powder, 1 tablespoon of flavored cheese, I prefer the Amul Cheesespread – the garlic or the pepper spread.  Mix well and keep aside. The stuffing is ready.

Remove the mushrooms from the pan and fill them with the stuffing. And not just fill, go overboard and put a big scoop on each of the mushrooms. Dont worry, the cheese will hold it together!

Preheat the oven to 180 degree C and line a baking dish with some butter. Only a very little will do coz the mushrooms release water while cooking and it wont stick to the baking dish.

Place the stuffed mushrooms on the baking dish and bake it for 7-8 minutes. Again be careful, else the mushrooms will get dry and flaky. Soft, tender  but cooked mushrooms are the best! You can also place a slice of black olives on them before serving. Like here :

Mushrooms

Tada! Stuffed mushrooms are done, and they will disappear before you know it.

Cheers,

R