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 ( 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.


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.


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)


Done! Easy enchiladas are ready to be eaten.





Button pizzas

I got my brand new oven in the afternoon, and even though I did not have lot of things stocked, I had to make something!!

So I delved into the refrigerator to see what I had. All the ingredients were right there, including the mini pizza bases by a stroke of luck.

For the topping :

2 onions chopped

2 tomatoes, seeded and chopped

1 teaspoon dried powdered basil leaves

1/2 teaspoon ground pepper

1 tablespoon tomato ketchup

oil for cooking, Butter for baking

Salt to taste

Red chilli flakes 1/2 teaspoon


The making of it :

Heat some oil in a pan and saute the onions, tomatoes till 50% cooked. Sprinkle some dried basil and ground pepper and salt to taste and mix well.

Then take it off the stove and mix in the tomato ketchup and the chilli flakes (or even red chilli powder).

The topping is ready.

Then lightly grease the baking pan with some butter and place the pizza breads on it. Evenly distribute the topping on the pizza base with grated cheese on top.

Bake it for 20 mins at 200 degrees C.

Be extremely careful with the pan, its SUPER hot.

Note of caution : The normal microwave mittens are not enough and heat seeps in through the cloth to your fingers.

Delicious mini-pizzas are with easiest ingredients are ready to roll!