Vegetarian Enchiladas en Nogada Recipe

Vegetarian Enchiladas en Nogada Recipe

These veggie enchiladas en nogada are so good that you'll forget they are topped with pomegranate seeds. This is also a hugely important dish to the people of Mexico

Nick  Nick  on 5 Oct '15

Top photo credit: Flickr

This dish is a really important dish to the people of Mexico because it is very similar to Chiles en Nogada, which is their classic dish to celebrate Mexico's Day of Independence. Not only is it a sacred dish but it's a delectable dish. The dairy walnut sauce that's drizzled over the rolled up veggies is unforgettable. There's an aggregation of diverse flavours, that when combined together are simply remarkable and when else are you going to get to top your enchiladas with pomegranate seeds? Take the opportunity when it is offered to you!

Related: Dessert tacos


For pimentónes

  • 1/2 apple chopped into small pieces
  • 1/2 pear chopped into small pieces
  • 1 tablespoon coconut oil
  • 1/2 chopped onion
  • 1/4 teaspoon oregano
  • 1 1/2 cups cooked brown rice
  • 1/4 teaspoon cinnamon
  • 4 chopped bell peppers
  • 1 tablespoon coconut oil
  • 1 minced jalapeño

Other ingredients

  • 4-6 inch tortillas
  • 1/4 cup of pomegranate seeds
  • 1 1/4 cup of Mexican cheese (shredded)

For the sauce

  • 1 oz goat's cheese
  • drizzle of honey
  • 1/3 cup of whole milk
  • 1/2 cup of walnuts

Image title

Photo credit: Carolyng Gomes


  1. Preheat the oven to 350 degrees F or about 175 degrees C. Add the coconut oil to a pan and heat it until it melts. Then add all of the ingredients for the pimentónes and stir regularly until the veggies are tender.
  2. In a food processor or with the use of a mixer, combine all of the sauce ingredients and blend until smooth. Add half of the sauce mixture to the veggies and set the rest aside. 
  3. Evenly divide the veggie mixture onto the tortillas. Roll the tortillas up and set them seam down in a baking pan. Add half of the remaining sauce (1/4 of the total sauce) on top of the tortillas and generously sprinkle with cheese. After the oven is preheated, put the pan in and cook for 20 minutes or until cheese is melted. 
  4. Remove pan from the oven and add the remaining sauce to the tortillas. Sprinkle the tortillas with the pomegranate seeds and serve.

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