Vegetarian Enchiladas Recipe

Name: Vegetarian Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 kilogram green tomatoes; 1 chile pepper Serrano; 1 garlic clove peeled; 4 sprigs coriander; salt; 1 teaspoon olive oil; 1/4 cup mushrooms cleaned and sliced; 1/4 onion peeled and slice; 1 chile pepper finely green, chopped; 10 spinach leaves washed and dried; 6 corn tortillas; white cheese shredded

Servings: persons

1/4 kilogram green tomatoes
1 chile pepper Serrano
1 garlic clove peeled
4 sprigs coriander
salt
1 teaspoon olive oil
1/4 cup mushrooms cleaned and sliced
1/4 onion peeled and slice
1 chile pepper finely green, chopped
10 spinach leaves washed and dried
6 corn tortillas
white cheese shredded

1
Boil the tomatoes and Serrano chile pepper in water until the tomatoes become soft. Add the tomatoes, chile pepper, garlic, and coriander together in a blender or food processor with a pinch of salt. Puree until smooth.
2
Place a large pan or wok on the stove on medium heat. Add the olive oil, mushrooms, onion and chile pepper and saute for about 5 minutes.
3
Add a pinch of salt and the spinach. Mix well and cook for another minute.
4
Heat up the tortillas on a separate pan, fold them in half and then fill them with the mushroom and spinach mixture.
5
Add cheese, close the tortillas, and pour the tomato sauce on the tortillas. Sprinkle more cheese on top and serve.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 kilogram green tomatoes, 1 chile pepper Serrano, 1 garlic clove peeled, 4 sprigs coriander, and more.

Yes, Vegetarian Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions