From the recipe box
Paneer Enchiladas
Thai and Southeast Asian plates, grain bowls, and cross-cultural recipes from the wider kitchen.
- Protein
- Black beans
- Meal format
- Global Food & Fusion
- Base
- Tortilla
Onion, Tomato, Zucchini, Corn, Bell peppers, Spinach, Jalapeños
From my kitchenCook this meal
Ingredients & method
- Prep
- 25 mins
- Cook
- 35 mins
- Total
- 60 mins
- Serves
- 4
Ingredients
- 12small corn or flour tortillas
- 1 cupshredded Mexican blend cheese
- 2 cansblack beans or kidney beans (or a mix of both), drained and rinsed OR 1½ cups cooked dry beans, soaked for 4-5 hours and pressure cooked until soft
- ½ cupcrumbled paneer
- 1medium zucchini, diced
- ¾ cupfresh or frozen corn
- 1 tablespoonoil
- to tasteSalt
- to tasteRed chili powder (mirchi powder)
- 1 tablespoonoil
- 1large onion, roughly chopped
- —Reserve ¼ of the onion, finely chopped, for topping
- 2large tomatoes, roughly chopped
- ½ cupcoconut milk
Small bunch cilantro
- 1 tablespoonKitchen King masala
- to tasteSalt
- to tasteRed chili powder (mirchi powder)
- as needed to adjust consistencyWater
Notes & Tips
- These Paneer Enchiladas are a fun fusion dish that combines the comfort of Mexican enchiladas with Indian-inspired flavors. The creamy coconut-based sauce, spiced beans, and paneer create a rich and satisfying filling without needing heavy cream.
- A few tips for the best enchiladas:
- Lightly warming the tortillas before rolling is important because cold tortillas tend to crack.
- The filling can be customized based on what vegetables you have available. Zucchini, corn, and beans work beautifully together, but bell peppers, spinach, or other vegetables can easily be added.
- The sauce should be creamy and pourable — add water slowly while blending so it coats the tortillas without becoming watery.
- These enchiladas are great for meal prep and can be assembled ahead of time and baked when ready to serve.
Step by step
Method
- 01
Prepare the beans by rinsing canned beans under running water and lightly mashing them with a hand masher. If using dried beans, soak them for 4-5 hours, pressure cook until soft, and lightly mash.
- 02
Heat oil in a pan. Add the onions with a little salt and sauté until softened and lightly caramelized.
- 03
Add the tomatoes and cook until they become soft and break down. Remove from heat and allow the mixture to cool slightly.
- 04
Blend the onion-tomato mixture with coconut milk, cilantro, Kitchen King masala, salt, red chili powder, and water as needed. Add water slowly so the sauce stays creamy and coats the enchiladas without becoming too thin.
- 05
In the same pan, heat a little oil. Add the zucchini and corn and sauté until they soften slightly.
- 06
Add the paneer and mashed beans. Season with salt and red chili powder. Mix well and cook until the filling is warmed through.
- 07
Warm the tortillas before assembling. Heat about 5 tortillas at a time in the microwave for 30 seconds. This step helps prevent the tortillas from cracking when rolling.
- 08
Add 2-3 tablespoons of filling to each tortilla. Roll tightly and place seam-side down in an oven-safe baking dish.
- 09
Spread a thin layer of enchilada sauce on the bottom of the baking dish before adding the rolled tortillas. Pour the remaining sauce evenly over the top.
- 10
Add shredded cheese, reserved chopped onions, and sliced jalapeños if desired.
- 11
Bake at 375°F for 25-30 minutes until the cheese is melted and lightly browned.
- 12
Serve warm with your favorite toppings.
