VEGETARIAN ENCHILADAS
These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings (2 enchiladas each)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
- For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
- For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
VEGETARIAN ENCHILADAS
These delicious, meatless enchiladas are a terrific vegetarian option. Serve with avocado slices and sour cream.
Provided by Kerry McClellan Lipitz
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add corn kernels, oregano, cumin, salt, and pepper. Saute, stirring occasionally, for 10 minutes. Add spinach and parsley, cover, and cook for an additional 2 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place drained pinto beans into a separate bowl and mash with a potato masher or fork until they are almost paste-like. Place 1/2 of the shredded cheese in a bowl for easy enchilada assembly. Pour 1/2 of the enchilada sauce into a 9x13-inch baking dish.
- Assemble enchiladas: take 1 flour tortilla, smear some mashed beans vertically along the right side of the tortilla. Place 2 to 3 tablespoons corn mixture on top of the beans, and then some shredded cheese on top of the corn mixture. Starting at the right edge, roll tortilla to the left and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and fillings.
- Pour remaining enchilada sauce evenly on top of rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture.
- Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 57.7 g, Cholesterol 27.3 mg, Fat 17.6 g, Fiber 6.6 g, Protein 17.3 g, SaturatedFat 8.4 g, Sodium 1026.8 mg, Sugar 3.8 g
VEGETARIAN ENCHILADAS
Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
- Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
- Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.
Nutrition Facts : Calories 430 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 17 grams sugar, Fiber 15 grams fiber, Protein 23 grams protein, Sodium 1.36 milligram of sodium
EASY VEGETARIAN ENCHILADAS
This is a healthy, tasty way to squeeze a load of vegetables into your meal. It's perfect for an easy weeknight meal, and chicken can easily be added for meat-lovers.
Provided by sofialarue
Time 55m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil in a deep flameproof frying pan over medium heat. Add the onion and garlic. Cook until onion softens. Add the pepper, courgette & broccoli and cook until they soften.
- Add the spice mix and stir for 1 min or until fragrant. Stir in the tomato salsa, chopped tomato and 250ml water, bring to the boil then add the beans and sweetcorn. Reduce and simmer, stirring occasionally, for 5-7 mins or until mixture thickens slightly.
- Preheat grill on high. You can either coarsely tear tortillas into pieces and arrange over bean mixture. Spray with olive oil and sprinkle with cheddar. Cook under grill for 2-3 mins or until tortillas are lightly browned and crisp. Serve in a bowl using the crispy tortillas to dip into the vegetable mix. Top with dollops of sour cream & sprinkle with coriander. Alternative Serving Suggestion You can make individual enchilada wraps (if you have the time) by spooning some of the mixture along the middle of a wrap, wrapping tightly, then placing seam side down in a lightly oiled pan. With this option, spoon some of the remaining sauce from the pan over the top of the wrapped enchiladas & sprinkle with cheese then grill for 5 mins or until cheese is golden.
VEGETARIAN ENCHILADA BAKE
I've had this vegetarian enchilada bake recipe for years. You'll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. -Barbara Stelluto, Devon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.
Nutrition Facts : Calories 286 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 676mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 12g protein. Diabetic Exchanges
EASY BEEF OR VEGETARIAN ENCHILADAS
This is a great weeknight dinner. It takes just over 1/2 hour to get on the table and uses simple, easy to find ingredients. I found the recipe on Chatelaine Magazine's web site. It's also easy to cut the recipe in half.
Provided by Dreamer in Ontario
Categories Cheese
Time 32m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500F and oil a 9x13" baking dish.
- Place meat, cumin and salt in a large non-stick frying pan and cook over medium-high heat, stirring often and breaking up meat to keep it crumbly until no pink remains or veggie ground round is hot (about 5 min). - *Omit salt if using veggie ground round.*.
- Stir in 1 cup salsa and cook until hot.
- Stir in 1/2 of the cheese and half of the cilantro.
- Place a tortilla on cutting board and place 3/4 cup of meat mixture down the centre, dot with 1 tbsp sour cream, and roll tightly.
- Place in baking dish seam-side down with an open end touching the narrow side of the dish.
- Place 3 rolls beside.
- Fill the other half of the dish with the remaining rolls.
- Spread tortillas with the remaining 1/2 cup of sour cream.
- Top with remaining salsa and sprinkle with cheese.
- Bake until cheese is golden (about 15 minute.
- Sprinkle with remaining cilantro.
- Serve with sliced avocados and sour cream.
Nutrition Facts : Calories 515.1, Fat 32.6, SaturatedFat 16.9, Cholesterol 124.8, Sodium 1048.2, Carbohydrate 18.2, Fiber 1.5, Sugar 2.9, Protein 36.9
VEGETARIAN SKILLET ENCHILADAS
Whether it's for meatless Monday or your family's everyday vegetarian meal, everyone will be satisfied with these unconventional enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. -Susan Court, Pewaukee, WI
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortillas., Bring to a boil. Reduce heat; simmer, uncovered, until tortillas are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. If desired, garnish with optional ingredients.
Nutrition Facts : Calories 307 calories, Fat 14g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 7g fiber), Protein 14g protein.
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