Vegetarian Enchiladas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	9%	0%
protein add	100%	100%
salt	1%	0%
aromatics	25%	6%
vegetables and beans	104%	1%
liquid	0%	39%

Where it stands out

• #2 of 122 for tortilla integrity

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

54 g	1/4 cup oil
40 g	1/3 cup flour
	1 tsp chilli powder
2 g	1 tsp cumin
1 g	1 tsp oregano
6 g	1 tsp salt
	2-3 cups stock
	pinch of sugar
245 g	1 cup tomato sauce / marinara sauce
150 g	1 red onion (finely chopped)
9 g	3 garlic cloves (minced)
2 g	1 yellow pepper (diced )
4 g	2 red pepper (diced )
250 g	250 g (1/2lb) mushrooms (chopped)
154 g	1 cup frozen corn
400 g	400 g (14oz) can beans (drained)
2 g	2 tsp dried oregano
4 g	2 tsp enchilada / taco seasoning
200 g	8 tortillas
226 g	2 cups grated cheese ((I use a combination of cheddar and mozzarella))
	Avocado (sliced)
	fresh cilantro/coriander
	lime wedges

Method: 9 steps, published by simply-delicious-food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.