Fusion Recipes

Enchiladas w/Homemade Ranchero Sauce

Written by Nipa Shah

Most Ranchero Sauce recipes have that smoky flavor that I don’t care for. [Perhaps a minority when it comes to not liking “barbecue” flavored foods.]

My version is zesty and without the overpowering taste of black pepper found in some ranchero sauces.


  • 4 tablespoons oil
  • 1 medium sweet onion, chopped
  • ½ finely chopped green pepper
  • 2 jalapeno peppers, finely minced
  • 4 cloves garlic, chopped
  • 16 ounce can crushed tomatoes
  • 1 tablespoon red crushed pepper
  • 1 teaspoon cumin
  • Salt to taste
  • Juice from 1 lime
  • ¼ cup chopped cilantro


  1. Heat the oil and add the onions, green peppers, and garlic. Sauté on low heat until soft.
  2. Add the crushed tomatoes and a half cup of water. Stir.
  3. Add the jalapenos, black pepper, cumin, salt, lime juice, and cilantro and stir.
  4. Transfer everything to a microwavable pot and cook for a total of 30 minutes, but stirring and checking consistency in between every 10 minutes or so.
  5. Set aside.


  1. ½ cup of oil
  2. 8-10 corn tortillas
  3. 1 can, vegetarian refried beans
  4. 6-8 mozzarella cheese slices + 1/2 cup shredded mozzarella
  5. ½ cup chopped onions (red)(optional)
  6. ~2 cups ranchero sauce


Note: I use a pizza stone to make my enchiladas but you can use any oven-safe pan or dish. 

  1. Preheat oven to 450 degrees.
  2. Next, empty the refried beans in a microwavable pan. Add water to make it slightly runny.
  3. Add 2 tbsp taco seasoning. Mix well. Place in microwave and heat for 4-5 minutes.
  4. Next, warm a ½ tsp of oil in a pan and lightly warm both sides of each tortilla, one at a time.
  5. Don’t allow them to get crisp, you want them to be soft and malleable.
  6. Once they are all cooked, lightly sprinkle them with water. This will make the enchiladas super soft, almost melting in your mouth.
  7. Oil the stone/pan and spread a thin layer of ranchero sauce on it.
  8. Next, layer the tortillas and spread the heated beans over them and sprinkle onions over them. Cover liberally with ranchero sauce.      
  9. Cover it all with the cheese slices and the shredded cheese and voilà, we’re almost done.
  10. Place stone/pan in the oven and allow it to cook for ~10 minutes. It’s done when the cheese turns slightly reddish-brown.
  11. Serve hot.

About the author

Nipa Shah

When I die, will you remember me? Why or why not?

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