Vegetarian Enchiladas Recipe | Mexican Cuisine | The Bombay Chef – Varun Inamdar

Learn how to make Enchiladas at home, delicious and exotic food from Mexico with chef Varun Inamdar.

Impress everyone by making mouth watering International Cuisine Enchiladas! This Mexican Food will is sure win hearts. So ahead and make yummy & delectable Vegetarian Enchiladas with chef Varun Inamdar only on Rajshri Food.

For the filling
1 tbsp olive oil
1 tbsp chopped garlic
3 white spring onions chopped
1 large green capsicum chopped
1 cup Rajma beans (soaked overnight & boiled in salted water till soft)
Salt to taste
1 tsp sweet paprika
1 tsp cumin powder
1/2 cup onion greens

For the Ranchero sauce
1 tbsp olive oil
2 large red capsicum
5 large tomatoes
1 tbsp garlic
2 white spring onions
1 tbsp refined flour
4 tbsp malt vinegar
2 tbsp sugar
Salt to taste
1 tsp cayenne pepper
1 tbsp parsley
Few leaves of basil
1 cup Water
1 tbsp habanero sauce/any other smoked spicy sauce

For the assembly
6 nos tortillas discs
Mozzarella cheese as required

For garnish
Parsley sprigs
Olive oil

– In a pan add olive oil, garlic, whites of spring Onion, capsicum, boiled beans ( boiled with salt & water ) add some salt, sweet paprika and cumin powder. Stir it properly

– Mash the beans with spoon or potato masher.

– In a pan add olive oil, red peppers, crushed garlic, whites of spring Onion, tomatoes, flour, malt vinegar, sugar, salt, cayenne pepper, parsley and fresh basil.Also add little bit of water

– Blend the mixture and keep it on flame for 2-3 minutes and add habanero sauce

– Take a baking pan and add the ranchero sauce in the bottom

– Take the tortilla disc and the bean mixture, to which add onion leaves

– Fill the disc with bean mixture and roll them. Keep them in the baking pan over the ranchero sauce.

– Top it again with ranchero sauce. Add cheese slice ever the baking pan

– Keep it in oven for 10 minutes on 180 degrees

Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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Bindya Patel says:

Perfect. Love this. Good job

funny sunny says:

I will try soon

stallio says:

is it the rajshree production of hindi films?

stallio says:

you are very presentable, made it effortlessly.

stallio says:

mmm ma miya so tasty…… such kind of food gives me goose bumps

Sonny C says:

I live in San Diego a city surrounded by Mexicans. I’m thinking about wanting to cook Mexican cuisine, but I HATE BEANS. Does Mexican food always include beans?

Laura Eboli says:


Firray Pro says:

apuuuus !!!!!!!!!!!! vendo sonys baratos baratossss !!!!!!!!

Aparna Mazumder says:

How do you do that fire thing? I try but can never get it done..

pooja swamy says:


navya bhagat says:

veg pos plplzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz

Falin Falin says:

Really wow

Valeria Sánchez says:

Well this is certainly not authentically Mexican at all but I won’t complain about it because he never claimed it to be. Inspite of him being a chef, I don’t know what his background in relation to Mexican food is, I can’t asure this but I don’t know whether he’s ever had “authentic” enchiladas, he might not or he might and if he has, it could have been something he had in India, or maybe not, maybe he has tasted excellent Mexican enchiladas and he just wanted to give to it a complete turn to it, what they call “fusion cuisine” and deconstruction. However, at the beginning of the video he clearly mentions “Mexico-India” kitchen”. I’ll personally always prefer my enchiladas. I’d like for you to think about your own kitchen: what would Italians like better? Traditional pizza or quirky pizzas like some of those one finds with bacon, potatoes and rosemary? Now, for all of the Indians here, what would you like better: chicken biryani or, a vietnamese version of it?

We base our perception of reality taking into account our immediate surroundings. Think of back then when you were little and went to your friends’ place and had lunch or dinner over there …? I’m pretty sure a lot of times, you thought “omg that’s not how you prepare paranthas” because at home your mom prepared them different and since that was your immediate surrounding you decided that was the best and only way to prepare paranthas, but that in no way means your friend’s mom’s paranthas were not paranthas…So let’s just allow him to be what he is and do things in his own version of them: we all do it, that’s why the world is so vast and diverse.

Priya Piramal says:

Yumm my mouth waters


Good job chef thanks for introducing new recipe to us


Humm, maybe oregano

Fiona Gosalia says:

is there any other method to char the capsicum. my kitchen will be on fire and so will I. plz show home methods. We are not professional chefs.

inkspiller366 says:

I was loving this until you added processed cheese, the rest of the recipe seemed bang on I will be trying it this weekend , thank you Varun

pooja jhaveri says:

please can you prepare a video for the same in JAIN..or can you please suggest alternatives for spring onions,garlic etc…whatever non jain ingredients used…

navya bhagat says:



malt vinegar smells bad dont add in ur sauce. It spoiled my enchiladas. its smelled very bad. But the taste was good.

Srinivas Bhaskar says:

Bake it for 180 degree Celsius or Fahrenheit?

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