Spicy Vegan Enchiladas (Mexican)

This recipe is adapted from Chandra athai(She is one of my aunties and I really liked her delicious Enchiladas). I have learnt from her and I experimented today. I am happy that it has come out well

Ingredients:

Onion – 1/2

Tomatillos – 2 (medium sized)

Ginger – about an inch

Cilantro – 1 small bunch

Green chillies – 3

Peas – as required

Carrots – 2

Corn – as required

Beans – 5 or 6

Lima Beans – as required

Cauliflower – optional

Salt – as required

Flour Tortillas – 6

Monterey Jack cheese – as required (shredded)

Method:

1. Chop the onions and tomatillos. Grind onions, tomatillos, cilantro, ginger,green chillies and required salt in a blender.

2. It is important while grinding that no water is added. Otherwise, the ground sauce becomes watery.

3. Transfer the sauce into a container and set it aside.

4. Boil the vegetables peas, carrots, corn, beans, lima beans and cauliflower.

5. Heat the skillet and warm the tortillas back and forth.

6. Place a scoop of boiled vegetables, a spoon of sauce and sprinkle the shredded cheese over the tortillas and fold them in your way.

7. Grease a microwave bowl and place the stuffed tortillas.

8. Ladle the sauce and cheese over the tortillos.

9. Preheat the oven to 350 degree and place the bowl and let it cook for 20 minutes. And the enchiladas are ready!

I have not used Monterey Jack cheese, instead I used shredded Parmesan cheese. But Montrey Jack cheese will be the apt one.